A Great St. Louis Recipe

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I guess I am on a recipe roll. I expressed a desire on Facebook to bake a St. Louis Gooey Butter Cake and received some requests for the recipe. Yes, it did originate in St. Louis, in the 1930's. I have also heard this recipe called "butter chewies", but since it did originate in St. Louis, I prefer to call it by it's proper name. I grew up in St. Louis and while I am proud of my heritage, this recipe is a favorite of mine by its own delicious merit. Cut the pieces small - it is very rich.  It goes great with coffee!

St. Louis Gooey Butter Cake

1/2 cup butter
3 eggs
1/2 tsp almond extract (Vanilla extract can be subsituted but is not as tasty.)
1 box yellow cake mix
8 oz cream cheese, softened
4 cups powdered sugar, plus a little extra
Heat oven to 350 degrees. Grease a 9x13 pan. Melt butter. Empty Cake mix into a large bowl. Stir in butter and one of the eggs. Press mixture into pan. In separate bowl, mix cream cheese, almond extract, 4 cups powdered sugar and remaining two eggs. Beat for three minutes on medium speed. Spread in pan. Bake for 35-45 minutes until golden brown on top. The cake will be gooey on top, so don't over bake! Allow cake to cool, then dust with more powdered sugar.