(Or as Nancy Marshall would say, Macaroon Cake, although there isn’t any coconut in it. Nancy didn’t care. She still called it Macaroon Cake. She’s gone now, so let’s cut her some slack. Call it Macaroon Cake if you want. Mom would be proud.)
1 box yellow cake mix (lemon cake mix purchased by mistake will ruin this recipe, trust me). I use Betty Crocker Super Moist Yellow Cake Mix (it’s less sticky than Duncan Hines, and who really wants to wash their hands when baking?)
1 box Philadelphia Cream Cheese
1 stick butter, salted. Tillamook butter: It’s what God bakes with.
16 oz box of powdered sugar (32 oz box of powdered sugar purchased by mistake will ruin this recipe, trust me)
Pre-heat oven to 350 (because 350 is the only temperature that the laws of thermodynamics allow. You can try other temperatures, for anything, but they will always fail)
Melt the butter, and mix with 1 egg. Remember: Step 1 has 1 egg. Step 2 has 2 eggs.
Mix in the yellow cake mix. Lick the blender paddles.
Mold into a cake pan as the base. Keep the base even and not too thick around all the sides.
Mix the cream cheese (melted) with 2 eggs
Add in the powdered sugar. Lick the blender paddles again. Don’t let anyone see you lick the paddles. If they see you, you’ll have to offer them some, and then there will be less for you. So just be careful, ok?
Pour over the base. As you spatula out the gooey goodness, you’ll have another perfect opportunity to lick utensils.
Bake for 40-45 minutes, until the top becomes golden brown
Prepare for madness
And yes, as you might have guessed, summers ARE fun at my house. Martinis. Cakes. Colorful salads. If you’re hot and you need to float on some cool water, come on over! You may not have pants when you leave, but that will be the least of your problems.