Let’s talk sin on a plate for a minute. That’s right I said it, sin on a plate, because that is exactly what this recipe is.
To be honest, it is also known as the Neiman Marcus Cake. I was unable to find out why it is called that, other than its richness tends to make people think of Neiman Marcus. Not me, the first thing I thought of was sin on a plate, but Ooey Gooey works too.
This Ooey Gooey Lemon Cake screams summer with its lemony flavor. The raspberry drizzle is the perfect balance of tart and sweet that everybody will love. I promise this will be the best thing you have had all year. Now that’s what I call a savvy piece of goodness, even if it is sinful!
Till next time, I will be Doin’ My Best at Cookin’ Savvy!
Ooey Gooey Lemon Cake
Ingredients
- 1 stick butter melted
- 1 box lemon cake mix
- 2 eggs
Topping:
- 1 package cream cheese, softened 8 ounces
- 2 eggs
- 3 1/2 cups powdered sugar
Raspberry Drizzle:
- 2 tablespoons cornstarch
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup orange juice
- 1 cup fresh raspberries
Instructions
- Heat oven to 350 F.
- To make cake: In bowl, mix butter, cake mix and eggs until blended well but thick. It will be thick. Spread into buttered 9-by-13-inch pan.
- To make topping: In another bowl, using mixer, mix softened cream cheese, eggs and powdered sugar until blended well. Pour over cake mixture but do not mix. Bake 30-35 minutes until edges of cake are golden brown but center is not. Wait until completely cooled to cut, 1-2 hours.
- To make drizzle: In saucepan over medium heat, add cornstarch and sugar. Mix in water and orange juice. Stir in raspberries and bring to boil. Remove from heat when it starts to thicken.
- Drizzle raspberry drizzle over each piece and enjoy! It’s totally worth the wait!