WTRE Recipe of the Week: Sugar Cream Cake
Contributed by: Sue Roark
Source: Food for the Soul: A Collection of Recipes (Star Baptist Church – St. Paul, IN)
There is something incredibly special about a community cookbook. Every page represents family traditions, shared potlucks, and tried-and-true favorites that have brought people together around the dinner table for generations. This week, we are highlighting a fantastic, fuss-free dessert from the 2014 collection put together by the Star Baptist Church family.
Sue Roark’s Sugar Cream Cake takes the effortless simplicity of a boxed cake mix and elevates it into something entirely spectacular with a rich, velvety cream cheese layer. If you love the flavor profile of a classic Indiana sugar cream pie or a gooey butter cake, this recipe is guaranteed to become a fast favorite in your household.
Ingredients
- 1 box yellow cake mix
- 1 stick butter, melted
- 1 egg
- 1 (8-oz.) pkg. cream cheese, softened
- 1 box powdered sugar
Directions
- Prepare the Base: In a mixing bowl, beat together the yellow cake mix, melted stick of butter, and one egg until well combined.
- Press into Pan: Spread and press the mixture evenly into the bottom of a greased 9 x 13-inch baking pan.
- Make the Cream Layer: In a separate large bowl, mix the softened cream cheese and the entire box of powdered sugar. Beat continuously until the mixture is completely smooth, luscious, and creamy.
- Layer and Bake: Pour the sweet cream cheese mixture directly over the cake base, spreading it evenly to the edges.
- Bake: Place in a preheated 350°F oven and bake for exactly 25 minutes.
Allow the cake to cool slightly before slicing. The top forms a beautifully delicate, crinkled sweet crust, meaning no icing is needed! Serve it up as a weekend treat, or pack it along to your next community gathering.
Happy baking!
