235887 double ooey gooey butter paula Recipes

cake, yellow cake mix, egg, butter, melted, cream cheese, softened, pumpkin, eggs, vanilla, butter, melted, powdered sugar, cinnamon, nutmeg

yellow cake mix (regular size), egg, reduced-fat butter, melted, reduced-fat cream cheese, canned pumpkin, reduced-fat butter, melted, eggs, lightly beaten, egg whites, vanilla extract, sugar, ground cinnamon, ground nutmeg, sugar , optional

butter, melted, water, instant vanilla pudding , box, milk, egg, beaten, sugar, salt, bread flour, yeast, milk , just enough to brush over the dough, brown sugar, cinnamon, cream cheese, softened, butter, softened, sugar, vanilla, milk

granulated sugar, shortening (i use crisco ), salt, egg, dry yeast, warm milk, all-purpose flour, vanilla extract, granulated sugar, butter, softened, salt, egg, light corn syrup, all-purpose flour, water, vanilla extract, powdered sugar (to garnish )

brick cream cheese, room temperature, butter, at room temperature, egg, vanilla extract, moist chocolate cake mix, sugar , for dusting

chocolate cake mix, butter (melted ), eggs, cream cheese, powdered sugar, vanilla, chocolate chips

butter, melted, sugar, brown sugar, light corn syrup, chopped pecans, sugar, ground cinnamon, butter, softened, refrigerated breadstick dough

test kitchen discoveries, taking inspiration from rich yeasted doughs like brioche and danish, we doubled the amount of eggs., pack in even more chocolate flavor , we swap three tbsp of flour with an equal amount of dutch-processed cocoa powder., get the right velvety , custard-like consistency for the topping, we beat in some cream cheese with the butter and sugar. chocolate pudding mix also adds flavor and produces a creamy, gooey-yet-sliceable texture.

brick cream cheese, room temperature, butter, room temperature, egg, moist chocolate cake mix, vanilla extract, sugar , for dusting, preheat oven to 350 degrees f., in a large bowl with an electric mixer, cream the cream cheese and butter, until smooth. beat in the egg. then beat in the vanilla extract. beat in the, cake mix. cover and refrigerate for 2 hours to firm up so that you can roll, batter into balls ., roll the chilled batter into tbsp sized balls and then roll them in, sugar. place on an ungreased cookie sheet , 2 inches apart., bake 12 minutes ., cookies will remain soft and gooey. cool completely and sprinkle with, more confectioners sugar , if desired., dozen

cake, yellow cake mix, egg, butter, melted, cream cheese, softened, pumpkin, eggs, vanilla, butter, melted, powdered sugar, cinnamon, nutmeg, yellow cake mix , without pudding, butter, melted, egg, cream cheese (thighs here i come!), eggs, please see cooking instructions below (this will be after the pumpkin instructions)., thank you

yellow cake mix, egg, butter, melted, cream cheese, softened, pumpkin, eggs, vanilla, butter, melted, powdered sugar, cinnamon, nutmeg

butter or 1/2 cup margarine, shortening, brown sugar, all-purpose flour, quick-cooking oats, salt, baking soda, chopped pecans (optional), coarsely chopped peeled baking apples, all-purpose flour, caramels, butter or 3 tbsp margarine

yellow cake mix, eggs, melted butter or 1/2 cup margarine, powdered sugar, eggs, cream cheese (softened ), vanilla

yellow cake mix, reduced-fat buttermilk, egg, lightly beaten, canola oil, reduced-fat cream cheese (neufchatel), pumpkin, sugar, plain low-fat greek yogurt (2%), eggs, at room temperature, vanilla extract, cinnamon, nutmeg, melted butter

cake, yellow cake mix, melted butter, egg, eggs, powdered sugar, softened cream cheese, little powdered sugar

butter cake mix, egg, unsalted butter, cream cheese softened, powdered sugar, eggs

chocolate cake mix, unsalted butter, room temperature, eggs, divided, powdered sugar, cream cheese, room temperature

yellow cake mix, butter, melted, eggs, cream cheese, softened, powdered sugar, chopped pecans