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Author Notes: I was asked "What would you serve for a Great Gatsby party?" We were promoting our St. Margaret's Hospital Guild's Designer Show House and the signature dessert is a "Maggie's Bar". This is a rift on an old St. Louis classic, the gooey butter cake. This isn't Melissa Clarke's NYT recipe--but the version with the packaged cake mix. I took liberties with the Maggie's bar by adding lemon to fit the Gatsby theme and swapping almonds for the pecans in the crust. In the summer, this is a great base for a frozen berry compote with lime zest, cardamon and mint. —lorigoldsby
Makes 15 pieces
- 1 packet yellow cake mix
- 12 tablespoons unsalted butter, melted
- 1 cup whole almonds, toasted and chopped
- non-stick cooking spray
- lemon zest
- Combine cake mix, chopped almonds, lemon zest and melted butter. Prep a 9 x 13 pan with non-stick cooking spray or butter and lightly pat mixture into pan.
Gooey Butter Filling
- 8 ounces cream cheese, softened at room temp
- 3 large eggs, room temp
- 3 meyer lemons, juiced and zested
- 1 pound powdered sugar
- In a stand mixer with the paddle attachment, beat cream cheese on med-hi for 2 minutes. Add eggs, one at a time until fully incorporated.
- Add juice of lemons. If meyer lemons are out of season, use 2 small lemons and 1/2 of an orange or substitute a small box of lemon pudding mix (you are starting with a box cake mix, so get over yourself!)
- Lower your mixer speed to stir and add in your powdered sugar. Slowly increase speed to med-hi and beat for 3 minutes.
- Pour cream cheese mixture over cake crust mix. Bake at 375 for 25-30 minutes. The edges will be chewy and puffed, the center will be somewhat soft and gooey.