Gooey butter cake

What the frick happened. I followed the stupid fricking recipe.

It also tastes absolutely vile.

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  1. 4 weeks ago
    Anonymous

    So confused at how this could happen.

    • 4 weeks ago
      Anonymous

      What is it supposed to look like?

      • 4 weeks ago
        Anonymous
        • 4 weeks ago
          Anonymous

          This example also looks like shit. OP, your bake looks as it should for what is essentially foamed butter and cake mix. The pic you posted has the corner eaten out of it and then you said it tastes "absolutely vile."

          Taste is subjective so it sounds like you have a touch of the 'tism. Or either your cream cheese or butter are rancid. I'm replying to a panicked bot post. Eat shit AI OP!

          • 4 weeks ago
            Anonymous

            You also don't know what you're talking about.

            • 4 weeks ago
              Anonymous

              You are a homosexual OP, sorry I replied to your shitty bot post.

  2. 4 weeks ago
    Anonymous

    Post the recipe OP

    • 4 weeks ago
      Anonymous

      https://www.allrecipes.com/recipe/8088/gooey-butter-cake-iii/

      I'm so confused. Even if I used an electric mixer for beating the confectioners sugar into the cream cheese, it's not for the cake mixture.

      • 4 weeks ago
        Anonymous

        Cake mix was probably shit or something, looking at this recipe and I am genuinely fricking confused how you fricked it up

        • 4 weeks ago
          Anonymous

          I literally followed everything exactly, so I don't know either. The taste is disgusting too. It looks like other recipes add butter to the cream cheese and only bakes for 30 minutes, as opposed to this recipe saying 40-45.

          It also says to use 4 cups of confectioners sugars while other recipes use 2.

          • 4 weeks ago
            Anonymous

            How long did you leave it in the oven?

            • 4 weeks ago
              Anonymous

              40 minutes

              • 4 weeks ago
                Anonymous

                Leave it in longer, might as well try that if it tastes like shit.

              • 4 weeks ago
                Anonymous

                Leaving it in longer isn't going to get rid of all the holes at the top. Gosh you motherfrickers are stupid.

                I'm making it again.

                Looks like shit to me, gotta be honest. Did you come to Culinaly looking for advice because it turned out awesome, or are you a failure? Those are your options.

                You're illiterate.

              • 4 weeks ago
                Anonymous

                >Posts picture of a trash failure of a dish, calls people illiterate for some reason

                Bruh, again: YOU FRICKED THE CAKE UP, that was not something I did. HOW?

              • 4 weeks ago
                Anonymous

                >still speaking incoherent nonsense

  3. 4 weeks ago
    Anonymous

    am i missing something or is this 'recipe' just baking premade cake mix according to its instructions and then adding frosting
    how did you frick this up

    • 4 weeks ago
      Anonymous

      How the frick would I know. I just followed the recipe to the letter. I'm going to find another recipe.

      I didn't even want to use the premade because I have flour at home.

  4. 4 weeks ago
    Anonymous

    I bet it's because you're moronic. Can't wait to read the thread and find out I'm right.

    • 4 weeks ago
      Anonymous

      Ingredients
      1 (18.25 ounce) package yellow cake mix

      ½ cup butter, melted

      4 large eggs, divided

      2 teaspoons vanilla extract, divided

      1 (8 ounce) package cream cheese

      4 cups confectioners' sugar

      Whelp, I was dead on. It's a premade, OP has downs. I bet this gay didn't even preheat the oven and just threw it in cold.

      • 4 weeks ago
        Anonymous

        I added all these ingredients to the exact.
        The oven was preheated.

        Do you even have any baking experience?

        • 4 weeks ago
          Anonymous

          I'm not the one who fricked up a premade cake mix, bud. Lower your tone.

          • 4 weeks ago
            Anonymous

            the fricking cake is fine you mother fricking idiot
            it's the cream cheese that's not

            • 4 weeks ago
              Anonymous

              Looks like shit to me, gotta be honest. Did you come to Culinaly looking for advice because it turned out awesome, or are you a failure? Those are your options.

            • 4 weeks ago
              Anonymous

              why are you putting cream cheese in the oven
              did you add it to the fricking cake mix

              • 4 weeks ago
                Anonymous

                Read the fricking recipe

                Have you tried eating the base and goo separately to help identify the problem? The base is basically just a cake so I’m suspicious there might be a goo issue (sort of like your thinking - maybe it’s the cream cheese).

                If you’re set in GBC and don’t mind going full scratch then this recipe has turned out well for me:
                https://cooking.nytimes.com/recipes/1014032-st-louis-gooey-butter-cake

                Thanks, but I tried making the Paula Deen recipe and it came out better, but the flavor just isn't there.

                The only time I've ever eaten gooey butter cake was at Walmart and these taste nothing like it. I think I'm just going to call it quits for now as I've wasted 3 sticks of butter, 4 eggs and 2 packs of cream cheese.

              • 4 weeks ago
                Anonymous

                Oops, wasted 7 eggs, not 4.

        • 4 weeks ago
          Anonymous

          did you divide your eggs?

          • 4 weeks ago
            Anonymous

            Yes

  5. 4 weeks ago
    Anonymous

    I think someone needs an oven thermometer rather than rely on the thermostat

  6. 4 weeks ago
    Anonymous

    That looks awful OP I wouldn't be proud of that

    • 4 weeks ago
      Anonymous

      >can't read

  7. 4 weeks ago
    Anonymous

    You asked for gooey, you got it.

  8. 4 weeks ago
    Anonymous

    Have you tried eating the base and goo separately to help identify the problem? The base is basically just a cake so I’m suspicious there might be a goo issue (sort of like your thinking - maybe it’s the cream cheese).

    If you’re set in GBC and don’t mind going full scratch then this recipe has turned out well for me:
    https://cooking.nytimes.com/recipes/1014032-st-louis-gooey-butter-cake

  9. 4 weeks ago
    Anonymous

    Disgusting

  10. 4 weeks ago
    Anonymous

    I would suggest you follow the recipe more carefully OP

  11. 4 weeks ago
    Anonymous

    Is your dish the right dimensions? The wet batter generally should fill to a height of about 2/3rds of the tin. Also did the recipe call for baking in stoneware/ceramic? If not, try using a cake tin next time.

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