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St. Louis Gooey Butter Cake

Gooey Butter Coffee Cake is deliciously decadent, with a cake-like bottom layer and a sweet, gooey top. So here are two recipes: one is the old-fashioned version for uncompromising traditionalists, the other is faster and simpler because it uses a packaged cake mix. Either way, it's a St. Louis classic!

Recipe Number 1:
St. Louis Gooey Butter Cake ( made from scratch)

For Sweet Dough:
1/4 cup granulated sugar
1/4 cup shortening
1/4 teaspoon salt
1 large egg
1 (0.6 ounce) cake compressed yeast (available in dairy section, or substitute 1 envelope dry yeast)
1/2 cup warm milk
2-1/2 cups all-purpose flour
1 tablespoon vanilla extract

For Gooey Butter:
2-1/2 cups granulated sugar
1 cup (2 sticks) butter, softened
Dash salt
1 large egg
1/4 cup light corn syrup
2-1/4 cups all-purpose flour
1/4 cup water
1 tablespoon vanilla extract
Confectioners' sugar

Ingredients For Recipe Number 2:
St. Louis Gooey Butter Cake (made with store-bought cake mix)

1 (18.25-ounce) box cake mix without pudding in the mix, (yellow, lemon, chocolate, or pound cake)
4 large eggs, separated
1/2 cup (1 stick butter), melted
1 (1-pound) box confectioners' sugar, divided
1 (8-ounce) package cream cheese, softened at room temperature
1-1/2 tablespoons vanilla extract

For Recipe Number 1
St. Louis Gooey Butter Cake (made from scratch)

To Prepare Sweet Dough:
Mix sugar with shortening and salt. Add egg; beat with electric mixer 1 minute until well-blended. Dissolve yeast in warm milk. Add flour, then milk-yeast mixture and vanilla to sugar mixture. Mix 3 minutes with electric mixture (use dough hook, if possible).

Turn dough out on floured board and knead for 1 minute. Place in a lightly greased bowl, cover with a towel and set in a warm place to rise for 1 hour.

Then divide dough into 2 equal pieces. Place in 2 well-greased 9x9x2-inch square cake pans.*

Crimp dough halfway up the sides of the pan so gooey butter will not run out underneath. After dough is spread out, punch holes in dough with a fork to keep dough from bubbling when baking.

To Prepare Gooey Butter:
Combine sugar, butter and salt. Add egg and corn syrup. Mix enough to incorporate. Add flour, water and vanilla. Divide gooey butter in 2 equal parts; spread over dough in each pan. Let cakes stand for 20 minutes.

While cakes are standing, preheat oven to 375 degrees F (190 C). Bake for 20 minutes. Do NOT overbake--topping will not be gooey if cakes are too done. Let cakes cool completely, then sprinkle with confectioners' sugar.

These cakes can also be baked in two 9-inch round cake pans instead of square pans, or make 1 (one) larger cake ,using this recipe in a 10 inch springform pan. If using a springform pan, let cake cool, release sides of pan, serve at room temperature. Store any un-eaten cake in refrigerator.

For Recipe Number 2
St. Louis Gooey Butter Cake (made from store-bought cake mix)
See ingredients above under "Ingredients for Recipe Number 2.

Preheat oven to 300 degrees F (150 C). Stir together cake mix, 2 eggs and melted butter; pour into a 9x13-inch baking pan.

Set aside 2 tablespoons confectioners; sugar.

In another bowl, combine remaining sugar, cream cheese, remaining 2 eggs and vanilla. Mix well with wire whisk or electric mixer. Then spread this cream cheese mixture over batter in baking dish. Bake for 15 minutes.

Remove cake from oven and sprinkle with reserved 2 tablespoons confectioners' sugar. Return to oven and bake 25 minutes longer. Remove from oven, cool completely. Slice into squares and serve, dusting cake slices with a little more confectioners' sugar.

For a lower-fat version, use reduced-fat cake mix and Neufchatel cheese (instead of cream cheese).

Source: DianasDesserts.com
Date: July 12, 2002