Post by Kathy on Nov 15, 2006 14:30:10 GMT -5
St. Louis Gooey Butter Cake
Yield: 9 servings
Crust:
1 cup all-purpose flour
3 tablespoons sugar
1/3 cup butter or margarine
Filling:
1 1/4 cups sugar
3/4 cup butter or margarine
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk
1/4 cup light corn syrup
1 teaspoon vanilla
Powdered sugar
Crust:
• In mixing bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs and starts to cling.
• Pat into the bottom and sides of a 9 x 9 x 2-inch greased baking pan.
Filling:
• In mixing bowl, beat sugar and butter or margarine until light and fluffy.
• Mix in egg until combined.
• Add alternately flour and evaporated milk, mixing after each addition.
• Add corn syrup and vanilla. Mix at medium speed until well blended.
• Pour batter into crust-lined baking pan.
• Sprinkle with powdered sugar.
• Bake at 350° for 25 to 35 minutes or until cake is nearly set.Do not overcook. Cool in pan.
"Gooey Butter Cake originated in St. Louis in the 1930s. According to legend, a thrifty German baker added the wrong proportions of ingredients into his cake batter. It turned into a gooey, delicious mess that is now a St. Louis tradition. This recipe is courtesy of Fred and Audrey Heimburger of Heimburger Bakery."
Yield: 9 servings
Crust:
1 cup all-purpose flour
3 tablespoons sugar
1/3 cup butter or margarine
Filling:
1 1/4 cups sugar
3/4 cup butter or margarine
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk
1/4 cup light corn syrup
1 teaspoon vanilla
Powdered sugar
Crust:
• In mixing bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs and starts to cling.
• Pat into the bottom and sides of a 9 x 9 x 2-inch greased baking pan.
Filling:
• In mixing bowl, beat sugar and butter or margarine until light and fluffy.
• Mix in egg until combined.
• Add alternately flour and evaporated milk, mixing after each addition.
• Add corn syrup and vanilla. Mix at medium speed until well blended.
• Pour batter into crust-lined baking pan.
• Sprinkle with powdered sugar.
• Bake at 350° for 25 to 35 minutes or until cake is nearly set.Do not overcook. Cool in pan.
"Gooey Butter Cake originated in St. Louis in the 1930s. According to legend, a thrifty German baker added the wrong proportions of ingredients into his cake batter. It turned into a gooey, delicious mess that is now a St. Louis tradition. This recipe is courtesy of Fred and Audrey Heimburger of Heimburger Bakery."
