Butter Cake Layer

1. Preheat oven to 350.
2. Mix together the dry ingredients, flour, salt, baking powder, and baking soda.
3. In a stand mixer with a paddle attachment, or large bowl with a electric mixer, beat together the butter and sugar until light and fluffy. Scrape bowl at least once.
4. Add in one egg at a time, beating well in between each addition.
5. Slowly add in 1/3 of the flour mixture. Then stream in 1/3 cup of the milk. Repeat this 1/3 process until the batter is complete.
6. Spread into a non-stick sprayed 9×13 inch baking pan, or my favorite lasagna pan.

Gooey Cream Cheese Topping

1. Clean the mixing bowl and paddle attachment. Then reuse.
2. Beat the cream cheese until smooth and softened.
3. Beat in eggs and teaspoon vanilla until smooth.
4. Slowly mix in the sifted powdered sugar until a thin glaze like frosting forms.
5. Pour that over the entirety of the butter cake.
6. Bake on the middle rack until the top turns deep golden brown and crackles, about 35-40 minutes.
7. Place on a wire rack to cool completely before serving.