1½quartsice creamyour favorite store brand or homemade
Crust
½cupbutterroom temperature
1egglarge
3tablespoonmilk
½tablespoonvanilla extract
½cupall-purpose flour
1boxyellow cake mix
Gooey Butter Topping
1cupbutterroom temperature
1cupcream cheeseroom temperature
2¼cuppowdered sugar
1cupgranulated sugar
½teaspoonvanilla extract
2eggs
½cupcorn syrup
2½cupscake flour
¼cupwater
¾teaspoonssalt
Instructions
Preheat your oven to 350° F. Line a large 19x26 sheet pan (or a 9x13 pan for a very thick treat) with parchment paper.
Start with your crust by adding your wet ingredients in your mixer and mixing thoroughly. In a separate bowl add the dry crust ingredients and mix. Slowly add the dry mixture to the wet and let mix until smooth and fully incorporated.
Take the crust mixture and press down evenly across your pan. You can use a spatula or clean hands (a little oil on your fingers may help).
Now start on the gooey butter cake topping. In your mixer bowl add butter, cream cheese, vanilla, 2 eggs, corn syrup, milk and water. Mix until combined. Then in a separate large bowl add the powdered sugar, granulated sugar, cake flour, and salt. Mix with a spoon and slowly add it into the mix mixture in your mixer. Let that mix until light and fluffy!
Pour the fluffy gooey butter topping mixture on top of the crust layer. Evenly spread this with a spatula.
Place your baking pan in the oven with a cookie sheet on the rack below it in case your cake gets a little messy. Depending on the pan you chose to use, the time with vary. With the larger shallow pan 15-20 minutes, 30-40 minutes for a deeper pan. Be sure to keep your eyes on it. It will become a golden brown on top when ready.
Once you take your pan out let cool, cover with plastic wrap or foil and place in the freezer for at least 1 hour.
Take out your pan and cut your cake in half to leave you with two wide cakes. Take a smaller pan (half the size of your original pan, but taller.) Line again with parchment paper, overlapping the sides. Place one of the cakes inside the pan. Take your ice cream (let it be a little softened) and layer it on top of the first layer of the cake. Spread evenly. Place the other layer of cake over the ice cream. Wrap this pan in plastic wrap or foil and place in the freezer for at least 1 hour (would be best to keep over night.)
Remove from the freezer. Pull the parchment paper out of the pan and use cookie cutter or a large knife to cut the shapes you wish to have.
Decorate if you wish with sprinkles, melted chocolate, etc. You can refreeze in a sealed container.
Enjoy!
Notes
- Note: this is a recipe that was created by Lia of Made by Lia. She is a professional pastry chef. Her recipe might be a little more tricky, so be sure to pay close attention to the details.