GOOEY CAKE (Hat tip to Paula Deen for this one!)
Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes at 350 degrees. Make sure not to over bake as the center should be a little gooey.
Grammy Goshorn's Ginger Cookies
1 pint of brown sugar
2 pints of New Orleans syrup (I like Brer Rabbit if it's available, sorghum if not)
3 cups of Crisco
2 teas. of cinnamon
2 Tablespoons of ginger
2 Tablespoons of soda (dissolve in 1 pint of boiling water)
Flour to make stiff (about 5 lbs.)
Mix together in order given. Pat onto cookie sheets. This will make several sheets full. Bake at 350 degrees until it is springy to the touch. It won't be brown on top. Dump onto towels and let cool. Ice with glaze and cut into squares. Store in air tight containers. This is best stored for at least a week before serving and will keep indefinitely. I usually make sure the cookie sheets are about half full because it does raise when it's cooking.
Glaze: 1 stick of butter, melted. 1 teas. vanilla extract. 1/4 cup of milk. Powdered sugar to desired consistancy. If you like a thin glaze then use less sugar. My family likes it thick so I usually make it the consistency of thin frosting.
NOTE: This is Husband's grandmother's recipe. She got it from her grandmother so there wasn't a lot of directions except ingredients listed! Good luck!
