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Gooey Butter Cake, Traditional Version
A St. Louis favorite!
Ingredients:
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
Instructions:
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.
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