Serious Eats - seriouseats.com

Guys, you all act like a pack of wolves! So many negative people! You find something to trash and take it to a whole new level! This is a cake......a cake for crying out loud. It's 9" x 13"...........that's not 8"x8".........think about the ratios. Many recipes have that much sugar & butter and even chocolate in them. But you all get on board the "trash the cook" train like Jim Jones followers. I don't use many Paula Deen recipes either, but obviously, she's become an icon due to all her fans. Too bad no one cares what you think or want your recipes, the Lady is rich and you aren't........infact, when she reads mean comments like some of yours, she laughs all the way to her Savannah bank! You're probably sitting there adding your 2 cents while eating takeout burgers with 1500 calories half of which is fat, large sizing your spuds, and washing it down with a tall shake! Food snobs you are!

I've made this twice - once last year, with a whole year to recover, then again this past weekend. My family is over the moon with this recipe, but I will admit the cake layer is truly too sweet for adult tastes.

The pumpkin layer is delicious, light and creamy, but if you serve small pieces you can get away with it. (unless you go back for more.)

What I really loved was the following two Google Ads between the recipe and the comments:

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Hee hee pretty context-sensitive! Google knows you'll need these!

@susanova: Ooh, I've never split up the batter like that but that sounds like a reasonable amount of time. Report back!

I'm sorry, but this woman is going to kill us. Been to her restaurant in Savanah and really enjoyed it. The fried chicken and the greens are to die for. I must have eaten 1200-1500 fat grams in one meal. And this recipe-- 16 tablespoons of butter and a BOX of sugar! I'm sure it tastes wonderful but just reading the recipe, I think I gained 5 pounds. Dave

That's 16 ounces by weight, for the powdered sugar.

I don't know, the picture doesn't look very appetizing?

I brought these in today for the office's October birthday celebration (along with the food processor carrot cake recipe from Cook's Illustrated) and they were a big hit. A ton of my coworkers requested the recipe.

I didn't manage to find any ginger or spice cake mix, so I used plain yellow cake.

One of my coworkers and I were discussing the cake part. Although I liked the recipe overall, I'm not a huge fan of the cloying vanilla flavor in box yellow cake mixes. He suggested trying to make a shortbread next time. I'm still interested in trying out a ginger or spice cake mix, but am unsure if that would be overkill. ?

I just made the pumpkin gooey the other day. It is very, very decadent. Ironically, I had found it in this cookbook which she gave out at her recent tv taping of MomLogic.

My brother made these at Thanksgiving during Paula's first year on FN; he overcooked them (shock) and they were really rich. I would've wanted to try a different gooey.

I made this before. Delicious!!! A real crowd pleaser!!

Gooey butter cake is an old St. Louis standard, almost never made at home. We've got a couple of new places doing it in multiple flavors, including one with the wonderful name of Gooey Louie's. Basically, it was always something that came from the many little German bakeries that once existed in residential neighborhoods. For me, I preferred the variation that put the topping on a yeast dough rather than a cakey bottom; it seemed to cut the richness. You will never hear me use the words "It's too rich for me", to be sure, but GBC is not one of my big faves. We never had it in restaurants until the last few years, but now you can occasionally find it. One serves it with a tall, slim glass of very cold milk, the proper accompaniment.