A two-layer St. Louis classic: thin cake base topped with a rich, gooey cream cheese filling.
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| prepPreheat oven to 350°F / 175°C | ||||||
| prepGrease a 9×13-inch baking pan with butter | ||||||
| 432 g yellow box cake mix | Combine cake mix, butter & eggs | Press into prepared pan | Pour filling over cake layer | Bake 350°F / 175°C, 40 min until edges golden | Dust with powdered sugar, cool completely | |
| 115 g butter, melted | ||||||
| 2 large eggs, room temperature | ||||||
| 225 g cream cheese, room temperature | Beat cream cheese until smooth | Add eggs one at a time, then vanilla | Blend in powdered sugar until combined | |||
| 2 large eggs, room temperature | ||||||
| 1 tsp vanilla | ||||||
| 420 g powdered sugar, plus more for dusting | ||||||
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