GOOEY BUTTER COFFEECAKE

1 box pound cake mix (or a two-layer yellow cake mix)
4 eggs, divided use
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 1/2 tablespoons vanilla extract
1 box (16 ounces) confectioners' sugar, divided use

Blend cake mix with 2 eggs and melted butter; pour into a 12x8x2-inch baking dish. (You could use a 13x9-inch dish).

In another bowl, combine cream cheese, remaining 2 eggs, vanilla and confectioners' sugar, minus 2 tablespoons. Mix well and spread over batter in dish.

Bake in a 300-degree oven for 15 minutes. Remove cake from oven and sprinkle reserved 2 tablespoons confectioners' sugar on top. Return to oven and continue to bake 25 minutes longer. Do not overbake; topping will not be gooey if cake is baked too long.

Note: This coffeecake is good cold but much better warm.

Source: Food Editors' Favorites