Low Sugar Gooey Butter Cake

The cake's thinner and so will we be

That's not quite the way it works. We're celebrating birthdays here today

I have found that every time a birthday rolls around, I get older

How did that happen? Well, because I've had so many birthdays, y'all

I also have the high sugars. So today, I'm going to work on one of my favorite things that we serve at the Lady and Sons

the gooey butter cake, but I'm going to make a lighter version of that

so I, too, can enjoy it as much. Well, maybe not as much as I want, but a little bit more often

So we're going to start this, y'all, by using a plain old yellow cake mix

Now, this is not gonna be sugar-free. It's lighter. Because remember, we got the sugars

And because I'm a member of the Baby Boomers, and all my friends are members of the Baby Boomers

they too are suffering with this same little problem that we have to deal with

And it's certainly doable, but we have to be more conscious of it

So instead of taking a full stick of butter, like I normally would

I'm only gonna take a half a stick of butter, and I'm gonna put it into our cake mix

And I gonna take one egg and add to our cake mix and our butter All right now this is gonna be a little bit more crumbly y because remember we just used a half of the amount of butter

that the regular recipe calls for. The regular recipe calls for one stick of butter

but we're only using a half a stick. All right, so as y'all can see, this is a little bit more crumbly, like I said

because we have the butter in this. So you're really going to have to work it and let the heat from your hands soften that

so that you can spread it out. This is taking a little bit more work than the other one, but that's all right

It's going to be worth it. So this is our base. This is gonna be our crust that's gonna hold our cream cheese filling, y'all

And our filling, we're using one 8-ounce package of reduced-fat cream cheese

Look, it looks just like the regular, doesn't it? We're gonna put our two eggs in it

And this makes that wonderful, smooth, rich, decadent filling. And instead of adding a 16-ounce box of confectionate sugar

we're going to add a half a cup of a sugar substitute

One teaspoon of vanilla. And I just going to eyeball that And a full stick of butter Here we go We going to beat that until it smooth

On the original gooey butter cake, one serving is 414 calories with 41 grams of sugar

and 21 grams of fat. Now, the recipe that we're doing today is 290 calories a serving, 21 grams of sugar, and 16 grams of fat

And to me, that's a pretty good deal, isn't it? That's a win. All right, so that is nice and creamy, y'all

So we're just gonna pour that right on top of our crust

We're going to bake this at 350 for about 40 or 45 minutes

About the only way you can mess up a gooey butter cake out is by overcooking it

because you want that center to still be gooey. Okey-doke. It's a little bit thinner, but that's okay

I don't care if it's a little thinner as long as it's packed with that flavor

that I expect out of my gooey butter cake. The cake's thinner and so will we be

All right, so in the oven, we'll keep an eye on that

I'm going to start looking at it probably after, like, 30 minutes, 25 or 30 minutes

So it looks good and I got some fresh whipped cream right here that been sweetened with a sugar substitute

And it's good. Did you know that fresh whipping cream has no carbs

So if you're on a no-carb diet, you could have a whole quart of whipping cream

as long as it's got a sugar substitute in it. It's cutting pretty good, y'all

Real good. All right, so since this is low fat, I think I'll prop like two pieces on my plate

That's not quite the way it works, but all right. So see, this is like just one serving

Yes. All right, look at that, how beautiful. Now, this is the regular gooey butter cake

The look is pretty much the same, don't y'all think? Mm-hmm. But here's the real test

That looks good. There's your crust. Here's your cream cheese filling. I've got to taste it without the whipped cream

It's delicious, y'all. I've got the high sugars and right now that don't seem like such a bad thing

Because I'm having my cake and eating it too. Thank you