St Louie Ooey-Gooey Berry Butter Cake

Title:
St Louie Ooey-Gooey Berry Butter Cake

Yield:
1 Servings

Categories:
Cakes,
Cheesecake,
Raspberries




Ingredients:





     5 tb Melted butter or margerine


   1/2 c  Granulated sugar


     2 lg Eggs


   2/3 c  Sour cream


     1 c  All purpose flour


   1/2 ts Baking powder


   1/2 ts Baking soda


     4 oz Softened cream cheese;; (1/2


          -a large pkg)


 1 1/2 c  Powdered sugar


     1 c  Blackberries such as Marion;


          -(fresh; if frozen, first)


   1/2 c  Blueberries; (ditto)






 In a mixer bowl, beat butter, granulated sugar, and 1 egg until pale and


 thickened. Beat in sour cream. Combine flour, baking powder, and soda, then


 beat into butter mixture until smooth. Spread evenly in a buttered and


 floured 9-inch cake pan with a removable rim.


 


 Bake in a 350 degree F oven until cake is pale golden and springs back


 slightly when gently pressed, 20 to 25 minutes.


 


 Meanwhile, in bowl beat cream cheese, powdered sugar, and remaining egg


 until smooth. Spread over cake and arrange blackberries and blueberries on


 top. Bake until edges of topping are set and lightly browned but center of


 cake still jiggles when pan is gently shaken, 25 to 30 minutes.


 


 Let cake cool completely on a rack. Loosen from rim with a knife, then


 remove rim. Serve or, if making ahead, chill airtight up to 1 day.


 


 Serves: 10


 


 Per serving: 313 cal (135 cal, 43% from fat); 4.1 g protein; 15 g fat (8.9


 g sat); 42 g carbo; 209 mg sodium; 79 mg chol.


 Yield: 1 serving


 


 Posted to recipelu-digest by P& Gruenwald 
on Feb 16,


 1998