Gooey Butter Cake

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

Preheat oven to 350 degrees F.
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.  Make sure not to over bake as the center should be a little gooey.

Caramel Cake

 
For the Cake
2 sticks unsalted butter, room temperature
1/3 cup oil
2 1/2 cups granulated sugar
3 cups sifted cake flour
6 large eggs, room temperature
2 egg yolks
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract

For Caramel Icing
1 1/2 sticks butter
2 12 ounce can evaporated milk
2 cup granulated sugar
2 teaspoons vanilla extract
 
Directions
For the Cake
Preheat oven to 350 degrees.  Sift cake flour, baking powder and salt into a medium sized bowl.  In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.  Add in vanilla extract and mix.  With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.  Do not over mix. 

*Icing is very tricky