Day 20 – Another gray day. At least it is slightly warmer today. The gray 30 degree days need to end, now. We are making dessert just about every day right now. We never used to have dessert before this shelter-in-place started. I think the whole emotional toll has made us crave carbs. Oh, wait. I think I see the sun! Seriously, I haven’t been this excited in so long!
Governor Whitmer announced that school buildings would not reopen this year. School will continue online in some form set up by district. Thankfully ours had been working toward this and we are a 1:1 district for computers from 6th grade up. I am sad for all the students but thankful that I don’t have to make the decision to send my children back to the petri dish of school germs this year. Being one of the people with a compromised immune system it makes me terrified of what they may bring home.
When they announced that shelter-in-place was lasting until April 30th I needed to make a cake. This is a super simple, super rich cake that everyone in my family loves. It is more a thick creamy bar than a cake but none the less is still very tasty.
This is so creamy and decadent. It is sweet but I love it with a glass of ice cold milk. There are many variations on this cake. This time I only had a Funfetti (white cake with sprinkles) cake mix so that is what I used. You can use just about any flavor cake mix you like but we prefer white or yellow cake mixes.
Tip: When cooking the cake it will be a bit soft in the center. Be careful not to overcook the bottom layer trying to get the top to set. It will continue to set as it cools. You want the edges and the bottom of the cake to be golden brown.
Ingredients: Base: Topping: Directions:
Gooey Butter Cake