Neiman Marcus Cake (Copycat)

I’m so excited to share this recipe for Gooey Butter Bars Without Cake Mix with you. These creamy, sweet, buttery little bars go by a few names (Chess Pie Squares, Kentucky Butter Cake or St. Louis Gooey Butter Cake), depending on the region you are from. What I love about this particular recipe, is that unlike most copycat recipes, this one is made entirely from scratch, without the use of a boxed yellow cake mix. Even so, they are still very easy to make, just without the artificial butter flavouring and chemicals. Real butter is essential here, as it is the key ingredient.

There are three distinct layers. The bottom layer is thick soft cake that gradually melts into the middle layer, which is sweet, creamy and almost custard-like. On the very top, there is a very thin, golden brown crisp meringue layer that is very similar to the crackly layer that forms on top of a good brownie recipe.

1½ cups all-purpose flour, unbleached
1 tsp. baking powder
¼ tsp. sea salt
½ cup granulated sugar
½ cup salted butter, softened
2 tsp. pure vanilla extract
¼ tsp. pure almond extract
4 eggs, divided
8 oz cream cheese, softened
16 oz confectioners' sugar

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Place an oven rack in the center of the oven. Prepare a 9x13" baking pan by spraying with nonstick baking spray.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of an electric stand mixer, beat sugar, butter, vanilla and almond extract and one egg together on medium high speed until pale and fluffy. Reduce the speed to low, and gradually add in the flour mixture, until just combined and a soft dough is formed. Press the dough into the bottom of the baking dish.

Wash out the mixing bowl, and then add cream cheese. Beat on medium high speed, adding the remaining three eggs one at a time, mixing well in between. Turn the mixing speed to low, and slowly add the powdered sugar, mixing until smooth.

Pour the cream cheese mixture over the dough, spreading it to the edges evenly.

Bake for 30-35 minutes, or until the top is golden brown.

Cool completely at room temperature, or freeze until well chilled. Use the parchment paper to lift the bars out of the pan and then cut into 24 squares. I prefer to eat these cold, but they are delicious at room temperature as well.

Makes 24 bars.