On Tuesday, March 24, 2015 at 6:40:50 AM UTC-10, Janet B wrote:
> Try this instead of a boxed mix.
>
> GOOEY BUTTER CAKE
>
> Lemon Chess Gooey Butter Cake
>
> Crust:
> 1 package (18.25 ounces) plain yellow cake mix
> 8 tablespoons (1 stick) butter, melted
> 1 large egg
> Filling:
> 2 large lemons
> 1 package (8 ounces) cream cheese, at room temperature
> 2 large eggs
> 8 tablespoons (1 stick) butter, melted
> 2 tablespoons white or yellow cornmeal
> 3 3/4 cups confectioners' sugar, sifted
> Place a rack in the center of the oven and preheat the oven to 350
> degrees F. Set aside an ungreased 9- by 13-inch 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 two
> minutes. Stop the machine and scrape down the sides of the bowl with a
> rubber spatula. 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, rinse and dry the lemons well. Grate the zest from
> the lemons and set aside; you should have about 2 teaspoons. Cut the
> lemons in half, and squeeze into a small bowl; you should have about 6
> tablespoons. Set the juice aside.
> Place the cream cheese in the same mixing bowl that was used to make
> the crust, and with the same beaters (no need to clean either) blend
> with an electric mixer on low speed until fluffy, 30 seconds. Stop the
> machine and add the lemon juice, lemon zest, eggs, melted butter, and
> cornmeal and beat on medium speed for 1 minute. Stop the machine and
> add the confectioners' sugar. Beat on medium speed until the sugar is
> well incorporated, 1 minute more. Stop the machine and scrape down the
> sides of the bowl with the rubber spatula 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 shake 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 this 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 6months. Thaw the cake overnight in the
> refrigerator before serving.
>
> Janet US

I've never heard of this dish before. Funny name! The cake(?) sounds pretty good though it might have a more detrimental effect on humans than Roundup.