Let’s make it a happy hump day this Wednesday. To start, I’m sharing these Maple Ooey-Gooey Butter Cake bites, remember when I made this frutiy ooey-gooey butter cake last year?
Well, I gave it a quick makeover with one of my favorite autumn flavors: maple
These are of course very rich, so a little bite goes along way. Or not, and in that case help yourself—it’s eating season, but say I didn’t warn you. To make sure these are nice and rich use a good quality cream cheese like the one I use from Challenge Butter.
I love this brand for many reasons, one of them being that their products are rbSTt horomone free. The other reason is they’ve paired up with UNICEF this holiday season to build awareness around childhood malnutrition—an incredibly treatable and preventable crisis. It’s a crisis with nearly half of all deaths in children under 5 being attributable to undernutrition.
I’m proud to be an ambassador for Challenge Butter and pass along, that starting today and through December 31, 2014, “for every recipe pinned from Challenge’s “Pin a Recipe, Feed a Child” pinterest board, they will donate a meal to UNICEF to give to a child in need”. Challenge has commited to providing up to 75,000 meals with this campaign.
Here’s where you can help. Please visit this board: “Pin a Recipe, Feed a Child”, and Pin like crazy. Then share this effort on your Facebook account or wherever and whomever and with everyone you know. After all this is a campaign that requires no financial resources and minimal effort that everyone can help with just a few pinning from here.
Think of it as feel-good-pins for the holidays. Now go do it!
Maple Ooey-Gooey Butter Cake
Yield: Makes one 8x8 pan
Preparation: Line pan with enough parchment to create a 1 inch over hang on each side. Heat oven to 350 degrees F.
- Place the dry cake mix, finely ground pecan, butter and 1 egg in a bowl and mix until well blended. Press mixture into parchment-lined 8x8-inch pan. Set aside.
- Place the cream cheese, maple syrup, remaining 2 eggs, sugar, vanilla and mix until well blended. Pour cream cheese mixture on top of dry cake mix mixture and spread all the way to the edges. Bake for at 350 degrees F for 30 minutes, or until the edges are a light golden brown, and the center slightly jiggles when pan is tapped.
- Cool completely in pan. Turn out onto a cutting board and cut into 1-inch-squares. For nice clean edges place pan in the refrigerator for about 30 minutes or until firm, cut while cold, and transfer to mini-cupcake liners to serve.
Disclosure: This is a sponsored post in partnership with Challenge Butter. However, all opinions and thoughts are mine.