Monday, November 01, 2010

It's that time of year...

Okay, Food Goodness Ladies, it's that time of year. Time for Paula Deen's pumpkin gooey butter cake. Whenever I ask Michael which dessert is his favorite he always says it's difficult to choose but he always, always names this one specifically. So, I was thinking that this year I would try to lighten it up a bit. I know, it's called gooey butter cake for a reason but last year when I made it I couldn't help but wonder what would happen if I cut back on the butter and sugar just a bit.

Here's a link to Paula's website wherein her son has lightened up the original gooey butter cake. I don't know, am I being difficult about this? Should I just leave well enough alone or should I fiddle with it? What do you think?

7 comments:

Alissa said...

Wait, are you asking if you should further lighten up the light version? Or are you asking if you should take your own stab at the original recipe?

Kelly said...

Lighten up the pumpkin version. I just posted the link to the lighter regular version as an FYI.

gwen said...

Oh, I'd fiddle away. Fiddling is fun. Have you tried Earth Balance instead of the butter (or maybe start with half EB and half butter)?

Alissa said...

What IS Earth Balance?

gwen said...

It's vegan butter substitute, which sounds disgusting, but I swear it is magic -- they make baking sticks to replace butter, and others that replace shortening, and some that's in a plastic tub for spreading on toast or whatever. I use it in everything.

Alissa said...

Yes, but what IS it? Canola oil? Pixie dust? I should just look it up on the interwebs. :)

Kelly said...

Okay, I decided to fiddle. It's in the oven right now and I'll report back after we conduct some QA testing.

Re: EB, Grg, I'm kind of tired of it now. It's pretty good but I am now on a KerryGold Irish butter kick. I don't use it for baking b/c it's too darned expensive but for eating it is sooooo delicious. Lis, it's basically a blend of fruit, soy, canola and olive oils.