Gooey Butter Cake

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READY IN: 3hrs 20mins
SERVES: 18

INGREDIENTS

Nutrition
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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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