Lavender-Infused Gooey Butter Cake For the base layer: 2 3/4 cups all-purpose flour 1 3/4 cups sugar

2 teaspoons baking powder 3/4 teaspoon salt 8 Tablespoons (one stick) butter, melted 1 large egg 2 Tablespoons rainbow sprinkles (optional) For the top layer: 1 8-ounce package cream cheese, softened 2 eggs 1 Tablespoon pure vanilla extract 8 Tablespoons (one stick) unsalted butter, melted 2 cups powdered sugar 3 Tablespoons dried lavender

1. Preheat oven to 350 F and line a 9 x 13 baking dish with parchment paper 2. In an electric mixer, add flour, sugar, baking powder, and salt. Mix for a few seconds until blended 3. Add egg and butter (and sprinkles, if desired) and mix thoroughly 4. Using hands, pat batter into lined baking dish until completed covered (try to make base as even as possible!)

5. In a medium mixing bowl, use a hand mixer to beat cream cheese until smooth 6. Add powdered sugar and continue to beat 7. Add eggs, vanilla extract, and butter and beat 8. Add dried lavender and mix by hang with a wooden spoon 9. Pour mixture over base layer in baking dish, spread until even 10. Bake for 42-46 minutes, until top starts to brown (center should still big gooey!) 11. Allow to cool, then cover in plastic wrap and allow to set for 4 hours (or overnight) before cutting 12. Dust with powdered sugar before serving