DESSERT!

So, as I previously mentioned, I slaved away ;) for the past 13 months in some classes. Some of the students enrolled in this program traveled from hours away to participate in these classes. During the past 2 Julys, when classes were the most frequent and intense, the students who traveled from far-away-places to be a part of the program "lived" in hotels here in Bloomington (the class also had members up in the Chicago area; students attended whichever location was more convenient for them and we had class via Polycomm, which was kinda annoying). Tuesday night this week was the last night that these students would be staying overnight, so the 8 of us here in Bloomington went out for dinner/drinks together. Amelia, a fun girl I have become friends with, ordered "Gooey Butter Cake" at Baxter's Grill here in town...and they all analyzed it (I couldn't try it, of course) and decided it wasn't gooey at all and wasn't even really that good. So, I googled a recipe for Gooey Butter Cake and adapted it to be GF and made some to bring to class on Wednesday! It appeared to be a hit!
Here's the recipe:

1pkg yellow cake mix (I used Betty Crocker's gluten free yellow cake mix)
1 stick of butter
1 egg
-Mix the dry cake mix with the 1 stick of butter (melted) and 1 egg; press into an ungreased 9x13 pan

Then Cream Together:
1 brick cream cheese, softened
2 eggs
4 cups confectioner's sugar
1 tsp vanilla
-Pour over cake mixture, spreading to the edges. Bake in a preheated 350-degree oven for 35-40 minutes.

I served it plain...but classmates (who are from the St. Louis area, where apparently this dessert originated) suggested sprinkling powdered sugar on top of the cooled cake, or serving with fruit or a variety of dessert sauces. YUM! Another classmate said that she wondered if brown sugar sprinkled on top would be good...I think that sounds great! Maybe I'll try that next time :)