CORNBREAD WITH HOT HONEY BUTTER GOOEY BUTTER CAKE

Prep: 10 minutes | Bake: 35 minutes

Servings: 14

4 large eggs, divided 1⁄2 cup unsalted butter, melted

1 tablespoon lemon juice

2 teaspoons vanilla extract, divided

1 (15.25 ounce) package yellow cake mix

8 ounces cream cheese, softened 31⁄2 cups powdered sugar

Preheat oven to 350 F. In a large bowl with an electric mixer, blend together 2 of the eggs, butter, lemon juice, and 1 teaspoon of the vanilla. With mixer on low, add yellow cake mix, then increase speed to medium until smooth and thick. Spread batter into the bottom of a greased 9 x 13-inch baking dish. Once empty, use the same bowl to beat cream cheese, remaining 2 eggs, and 1 teaspoon vanilla for 2 minutes, then mix in the powdered sugar. Pour over the cake batter, smoothing out the top. Bake 30 to 35 minutes, until edges are golden brown and middle is slightly jiggly. Cool before dusting with powdered sugar, then slice and serve.

Per serving: 387 calories, 17 grams fat (9 grams saturated fat), 89 milligrams cholesterol, 318 milligrams sodium, 55 grams total carbohydrates, 0 grams fiber, 4.5 grams protein.