In reply to I. Edwards.

This was easy to make & so very delicious! I will definitely be hanging on to this recipe!

Forgot how delicious this desert is. Made again today after a several year hiatus and as good as we remember. The one change I make to sweet recipes is to at least double the amount of vanilla and to this a small pinch of salt to the topping mixture. Baked according to directions (35 minutes) then added another 8 minutes as too jiggly. The cake crust texture is perfect with a little chew, flavor and texture like caramel and filling slightly gooey. My husband suggested a dusting of powdered sugar before serving as how he remembers it. So glad I found this recipe and definitely a keeper.

1. It did not overflow my 9” round pan but was just to the brim. You’ll want to press that bottom layer of cake as absolutely flat as possible. A fraction of an inch could make all the difference. Use your hands if needed.
2. I decrease the 1/2 cup (1 stick) of butter in the cream cheese top layer to 1/4 cup (1/2 stick). I don’t miss it. Try that if you have a soupy texture and/or overflowing issue.
3. The recipe states bake until edges are brown, but I don’t remove it until the entire top layer is lightly golden brown. If only the edges were brown I would be in undercooked territory.
3. I store this cake in the refrigerator. The cold really helps that top layer to firm up.

Hopefully this helps someone. Happy baking!

I made this cake for my adult daughter and her co-workers. It was a big hit! Everyone loved it. Today I made another one and spilt it with my adult son and his girlfriend. It is so yummy and is in my “Beat dessert recipe” folder. Thank you for sharing your amazing recipes!

I followed the recipe exactly. I sifted the confectioners sugar, measured it and then added it to the mix. So yummy! I’m stuffed from dinner, but still managing to eat these.