Instructions: Place a rack in the center of the oven and preheat to 350 deg. Set aside an ungreased 13 x 9 inch baking pan.

For the crust, place the cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes. Stop and scrape down the sides of the bowl occasionally. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your fingers until the top is smooth. Set the pan aside.

For the filling, place the cream cheese in the same mixing bowl as was used to make the crust and with the same beaters blend on low speed until fluffy, 30 seconds. Stop beating and add the eggs, vanilla, and melted butter and beat on medium speed for 1 minute. Stop beating and add the sugar. Beat on medium speed until the sugar is well incorporated, 1 minute more. Scrape down the sides of the bowl. Pour the filling onto the crust and spread so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven.

Bake the cake until it is well browned but the center still jiggles when you sake the pan, 45 to 47 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Cut into squares and serve.

Store the cake, covered in aluminum foil, at room temperature for up to 4 days or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

Description: "This gem is built on a layer of cake mix, butter, and egg that you then cover with a rich filling of cream cheese, eggs, vanilla, confectioners sugar, and more butter."

Mix Doctor"

Start to Finish Time:
"1:00"

NOTES : Cake mix provides just the right support system for a wonderfully gooey layer on top. What results is a crusty, chewy pastry with an almost pie-like consistency to the filling.

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