Very rarely do I share family recipies. It is not because they are anything so totally wondeful that anyone couldn't figure out or make the same thing or even better, its just that my mom, Gertrude, was such a beloved icon of cooking by her many many close friends and family, that it has taken years for any of us since her passing to admit we have been hording these magnificant written memories of a person so beloved of our hearts, cause it just is not the same without her.
Even last night, at my first attempt to make this cake since her passing over 15 years ago it felt strange to be reading the ingredients without thinking that somewhere out there she wasnt preparing it to send me some at college or even to my brother far away in vietnam.
And I am totally bawling my eyes out right now writting this, the memories are so thick, I am not sure I can take the first bite.
My sister has been the appointed guardian of mom's cookbook,not that it matters, no one can make it like her anyway.
Recently, a friend asked me if I had a recipie for gooey butter so I emailed my sister and hadn't heard anything back for a while.
Well again in a conversation with that friend(things had been kinda rough that week, we had lost electric..blah blah) and I said something to the effect"I want my mom!"( mom always knew the right thing to say too when life was troubling.)
Well, oddly enough, that particular day I recieved an email from my sister who was returning an email from her son in Australia who requested it for his friend who was opening a bakery there...wanted to make the cake and call it a gertie Slice...and including the recipie.
So, to end this weeping memorial to my mom today I have decided to share the recipie with the world. Like I said it doesn't matter, no one can make it like here anyway...even me.
Enjoy!
CRUST:
1 boxed yellow cake mix
1 stick butter or margarine
2 beaten eggs
Mix together and spread with oiled hands thick onto the bottom of an 8x8x4 inch pan bringing the dough up the sides of the pan slightly.
TOPPING:
8 oz of room temp cream cheese
1 egg
1/2 cup milk
1 teaspoon vanilla
1 pound of powered sugar( reserving some to sprinkle on top of finished cake)
Beat ingredients together with an electric mixer till smooth and pour on top pf crust
Bake at 375 degrees for 40 minutes or untill top is golden.
Cool at least 15 minutes and sprinkle top with reserved powdered sugar.
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Comments: 23
didnt sayit was good for ya....
this cake is EXTREMELY rich...
My mom had lots of recipes like that as well... unfortunately, the way they were written, if you didn't know my mother you would never figure out what she meant. Like cooking something till it's a "medium dark caramel brown" instead of by temperature.
She died in 1990 and it took us till two years ago to find a couple of her best recipes... and since then the tradition has begun all over again. But I believe she's with me in the kitchen often, so I don't tear up as often.
Now every time I crack open the mayo I think of Grandma...
Man, don't get me started with this walk down memory lane!
Lou is the best chef in her family...and ANYthing that is road tested by Lou has my complete and total vote.
Louanne...reaching through the e-waves to hold your hand, and hug you hard... momma never passes. She is right under your left rib, darling baby girl. As she will always be, forever. Bake on, little sister, you are her heart and spirit and soul. She loved you so--and you absolutely deserve that love.
Blessed be.
Wilka
(also hurting at the loss of her mom.)
Just read your post about your mom's recipes and how much you miss her and I just wanted to send you a big hug. Sounds like you were close. I still have my mom and I know it will be like a part of me is missing when she goes. Thanks for sharing this wonderful recipe.
The Prinzi's next door were Italian and loved german pork and saurkraut..but Cas could not stand the smell of it cooking in the house...so my mom would make it and rosie would make sazitza's( pork breaded on a stick) and we would trade dinners.
It really has been a memory filled day...whew
and thank you Shannon!
I appreciate you attention to my article and giving my mom's recipie an honorable position in your groups.
i know my grandmother died in 2000 but when someone make a recipe of hers it just never taste the same.
hers were hard and still trying to figure some of them out.
she would use a 5cent cake of yeast. a handful of flour different ingredients like that.
i will need to try this, i know mine will never come close to you and your mom's but i will think of her when i make mine.
Ellie...I am pleased you might try this....I cannot wait for my blueberries and raspberries to produce....to have with this cake....I think my mom would have loved that