Gooey Butter Cake IV

Directions

1. In a small mixing bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
2. Prepare a sweet dough by creaming 1/4 cup sugar with the shortening and 1/4 teaspoon salt. Add 1 egg and beat with electric mixer one minute until well blended. Add 2 1/2 cups flour, the yeast mixture and 1 tablespoon vanilla. Mix three minutes with dough hook or with hands. Turn dough out on floured board and knead for one minute. Place in a lightly greased bowl, cover with a towel and set in a warm place to rise for one hour.
3. While dough is rising, prepare the Gooey Butter Topping: In a large bowl, combine 2 1/2 cups sugar, 1 cup butter and a pinch of salt. Add 1 egg and the corn syrup. Mix enough to incorporate. Add 2 1/4 cups flour, 1/4 cup water and 1 teaspoon vanilla. Mix together well and set aside.
4. Divide dough into two pieces. Place each into a greased 9 inch round cake pan. Crimp edges halfway up sides of pans to keep the gooey butter topping from running out underneath. After dough is spread out, punch holes in dough with fork to keep it from bubbling when baking.
5. Divide Gooey Butter Topping into two equal parts. Spread over dough in each pan. Let cake stand for 20 minutes.
6. Preheat oven to 375 degrees F (190 degrees C). Bake cakes in preheated oven 30 minutes. Do not overbake; the topping should stay gooey. After cakes are cool, sprinkle with confectioners' sugar.

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Reviews (9)

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14

Amy

Aug. 8, 2007

"My father-in-law is from St. Louis and said it was wonderful! I almost used one of the other recipes with the cake mix and cream cheese. That would have been a disaster!!! I was told this recipe i..." See mores just like the real thing from St. Louis!!!"

12

AVOAVO

Mar. 9, 2003

"This is the same gooey butter topping from Richard Sax's cookbook, but with a homemade crust. Surprisingly, I really enjoyed the crust, but not the goo so much! It was too sweet for my taste, too go..." See moreoey (when I cut the cake, the goo oozed down the sides instead of remaining firm), and there was just too much goo for the amount of crust. I'll definitely use the crust recipe in the future, but I'm still searching for the perfect goo. I suspect most bakeries here in St. Louis use a cream cheese variation."

11

LAMA_MA

Mar. 9, 2003

"I have been searching and searching for this recipe for a very long time. I was pleased to find the "original" recipe here with no shortcuts. It takes time, but it well worth it!..." See more"