*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
You have to understand that true Philadelphia buttercake, bought on the boulevard in the northeast section of Philly, is gooey and very sweet-you should try it with a can or pie filling cherries on it-almost as good as the bakery version!
I made this for a family picnic and there wasn't any leftovers one of my uncles who is extremely picky had quite a few pieces and compelmented me tons I think this will become a regular at family parties.
While this is very good I cannot give it 5 stars because it is quite different than authentic butter cake from Philadelphia. The true thing has a much thinner crust and a much gooey-er top layer. You should have to eat it with a spoon.
I have made this twice for my family and they couldn't stop raving about it! It's so easy to make too. I found it easiest to mix the cake mix butter and egg by hand (sort of messy) or with a spoon because the mixture gets stuck in the beaters of the electric mixer. Other than that this is a quick and easy recipe even for the novice baker!
I am a Chef of 18 years in Philadelphia and this recipe is simple and darn close to the original. If you think it is going to be like a cheese cake you're wrong. This is more of a pastry. It is very sweet so if you're diabetic be very careful. This a a true Philly dessert. The cake mix does not "pour" like others may think. It is a crust base and must be formed into the pan. If you have any experience making cakes or pies you should be OK with this. It is very easy to make if you know what you're doing.