Gooey Butter Cake
- Ready In:
- 3hrs 20mins
- Ingredients:
- 17
- Yields:
-
2 9x9 inch square cakes
- Serves:
- 18
ingredients
-
For dough
- 59.14 ml sugar
- 59.14 ml shortening
- 1.23 ml salt
- 1 large egg
- 17.71 g compressed yeast cake (or substitute 1 envelope dry yeast)
- 118.29 ml warm milk
- 591.47 ml flour
- 14.79 ml vanilla extract
-
For gooey butter filling
- 591.47 ml sugar
- 236.59 ml butter, softened
- 0.25 ml salt (less than 1/8 teaspoon)
- 1 large egg
- 59.14 ml light corn syrup
- 532.32 ml flour
- 59.14 ml water
- 14.79 ml vanilla extract
- confectioners' sugar
directions
-
Prepare dough:
- Thoroughly grease 2 9x9x2 in square pans.
- Dissolve yeast in warm milk; set aside.
- Mix sugar with shortening and salt.
- Add egg and beat with mixer 1 minute until well blended.
- Add flour, then milk-yeast mixture and vanilla to sugar mixture.
- Mix 3 minutes with mixer (use dough hook if possible).
- Turn dough on floured surface and knead for 1 minute.
- Put in lightly greased bowl, cover with towel and set in warm area to rise for 1 hour.
- Divide dough into 2 equal parts and place each in pan.
- Crimp dough halfway up sides, so gooey butter does not run underneath.
- Poke holes in dough with fork so it won't bubble when baking.
-
Make gooey butter filling by:
- Combining sugar, butter and salt.
- Add egg and corn syrup.
- Mix just enough to incorporate.
- Add flour, water and vanilla.
- Divide butter into two parts and spread over dough.
- Let cakes stand for 20 minutes.
- In the meantime preheat oven to 375 degrees F.
- Bake 20 minutes, but DO NOT overbake, or topping will not be gooey.
- Cool cakes completely, then sprinkle with confectioner's sugar.
- ** If using 10-inch springform pan, it makes one cake. Let the cake cool and then release sides.
- **Serve at room temperature, but store in the fridge.
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RECIPE SUBMITTED BY
I'm 20, and love, love, LOVE to bake and cook. If I weren't so afraid of no longer enjoying it if it were my job, I'd become a chef or open a bakery or something. I'm going to college (taking this year off because I got married) and majoring in biochemistry and forensics, so I can become a CSI. I haven't decided what I'm minoring in, but probably psychology and one or more languages.
You may notice that all of the recipes I've reviewed have 4 or 5 stars. That's because I generally won't rate things that I or my family didn't like or didn't turn out well unless I can think of a way to improve it or did something to make it better (in my opinion).
I just got married and I LOVE it!
To me there's almost nothing more satisfying than seeing people eating and enjoying what I've made for them!^_^