Never have the words 'Ooey' and 'Gooey' sounded quite so irresistible.

Summer, to me, means my favorite Southern food. Which means my favorite Southern chef... PAULA DEEN!

I was lucky enough to visit Savannah last year and eat at The Lady and Sons during my stay. I think I gained 5 pounds from that meal alone, and every ounce was more than worth it.


Waiting in line to eat at The Lady and Sons... Yes, there is a line. A long one.


The Host Stand... FINALLY!


The door!

I want to share my favorite Paula Deen dessert recipe. It's called "Ooey Gooey Butter Cake". I haven't had it since last summer. My mom made a bunch of Paula's recipes for my graduation party and I ate every last bite of that damn thing. I'm dying to make one as it's the perfect summer treat, but I think first I have to gather up a bunch of people to share it with. Otherwise, I'm going to look like a fright in my new madras bikini!

Cake
1 (18.25-ounce) box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted
Filling
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
Remove from oven and allow to cool completely. Cut into squares.

Thanks to The Recipe Link (and Paula!) for this info!