Butter Cakes

I think I'm finally recovered enough from the flu that food is starting to look really good again. And it's about time! My oldest daughter was looking for something she could make all on her own, without dear old Mom's help. We found this recipe in The Lady & Sons Savannah Country Cookbook. True to Paula's tradition, these cakes whip up in a flash and are absolutely divine!

Butter Cakes

One 18 1/2- ounce package yellow cake mix

1 egg

8 Tablespoons butter, melted

Preheat oven to 350 degrees. Combine ingredients and mix well. Pat into a lightly greased 13 x 9 inch baking pan. Prepare filling.

Filling

One 8-ounce package cream cheese, softened

2 eggs

1 teaspoon vanilla

8 Tablespoons butter, melted

One 16-ounce box powdered sugar

Beat cream cheese until smooth. Add eggs and vanilla. Add butter and beat. Add powdered sugar and mix well. Spread over cake mixture. Bake for 40 to 50 minutes. You want the center to be a little gooey, so do not overbake.

Variations:

-Add a 20 ounce can of drained pinapple to the filling.

-Use lemon cake mix. Add lemon zest and lemon juice to the filling.

-Use chocolate cake mix. Add 3/4 to 1 cup peanut butter and nuts to the filling.

"Eat butter first, and eat it last, and live till a hundred years be past."

-Old Dutch proverb