Butter Cake

With a name like 'butter cake' how could it be bad?  Then when I found a recipe by Momofuko, I knew I had to make it.  This dessert is rich, creamy, sweet, and, yup, buttery.  Basically not the best thing to have in my house when I'm trying to loose my dough belly after having a baby.  But, 'butter cake', need I say more?

Here's the magical recipe:

1 box of yellow cake mix (1 pound)
4 ounces of butter, melted
3 eggs
8 ounces of cream cheese, softened
1 pound (3 1/2 cups) of powdered sugar
1 tsp. of vanilla extract

1. Preheat oven to 350 F. Line an 8 x 8 inch pan with parchment paper, I was out so I just sprayed pan with oil, worked fine.
2. Make the base first: mix together cake mix, butter and 1 egg.
3. Pat into pan, create an even layer.
4. Make the ooey gooey layer: Cream together the cream cheese, 2 eggs, sugar and vanilla.
5. Pour gooey layer over cake layer, spread to edges.
6. Bake for about 40-45 min or until edges are golden brown, center should be a creamy yet solid consistency like cheesecake or heaven.
7. Cool completely in pan before cutting into 1-inch sqaures with a clean, dry knife. For best square results, pop into freezer and chill before slicing.