Recipe for cooking st. louis gooey butter cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

St. Louis Gooey Butter Cake

Sweet Dough
1/4 c. sugar
1/4 c. solid shortening
1/4 tsp. salt
1 egg
1 pkg. dry yeast
1/2 c. warm milk
2 1/2 c. all-purpose flour
1 Tbsp. vanilla extract or flavoring

Mix sugar with shortening and salt in a lrg. bowl. Add egg and beat with an electric mixer for 1 min., until well blended. Dissolve yeast in warm milk. Add flour, then milk-yeast mixture and vanilla extract or flavoring to batter. Mix for 3 mins. with a dough hook or stir well to combine with wooden spoon. Turn dough out on a floured board and knead for 1 min.. Place in a lightly greased bowl, cover with a clean towel, and set in a warm place to rise for 1 hour.

Meanwhile, prepare Gooey Butter. Divide dough into 2 pieces. Place in 2 well-buttered 9-in. square pans. Crimp edges halfway up sides of pans so gooey butter will not run out and seep underneath. After dough is spread out, punch holes in dough with a fork (to prevent dough from bubbling when baking). Spread Gooey Butter evenly and equally over dough in each pan. Preheat oven to 375 degrees F, and let cakes stand for 20 mins..

Bake cakes for 30 mins.. Do not overbake, or topping will not be gooey. After cakes are cool, sprinkle tops with powdered\sugar.

Gooey Butter
2 1/2 c. sugar
1 c. unsalted butter, softened
Dash of salt
1 egg
1/4 c. light corn syrup
2 1/4 c. flour
1/4 c. water
1 Tbsp. vanilla extract or flavoring
Confectioners’ sugar (for top of cake)

Combine sugar, butter and salt. Add egg and corn syrup. Mix enough to incorporate. Add flour, water and vanilla extract or flavoring.