| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
St. Louis |
Post3 |
9 |
servings |
INGREDIENTS
|
|
=== FOR CRUST === |
| 1 |
c |
All-purpose flour |
| 3 |
tb |
Granulated sugar |
| 1/3 |
c |
Butter or margarine; softened |
|
|
=== FOR FILLING === |
| 1 1/4 |
c |
Granulated sugar |
| 3/4 |
c |
Butter or margarine -; (1 1/2 sticks) |
|
|
Softened |
| 1 |
|
Egg |
| 1 |
c |
All-purpose flour |
| 2/3 |
c |
Evaporated milk |
| 1/4 |
c |
Light corn syrup |
| 1 |
ts |
Vanilla |
|
|
Powdered sugar |
INSTRUCTIONS
To prepare crust: Preheat oven to 350 degrees. In mixing bowl, combine
flour and sugar. Cut in butter until mixture resembles fine crumbs and
starts to cling together. Pat into the bottom and sides of a greased 9- by
9- by 2-inch pan. To prepare filling: In mixing bowl, beat sugar and butter
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 for 25 to 35
minutes or until cake is nearly set. Do not overcook. Let cool in pan.
Yield: 9 servings.
Tester's note: This is a wonderful recipe that tastes just like a bakery
cake.
Comments: "Gooey butter cake originated in St. Louis in the 1930s," the
cookbook notes. "According to legend, a thrifty German baker added the
wrong proportions of ingredients into his cake batter. It turn turned into
a gooey, delicious mess that is now a St. Louis tradition."
Recipe Source: St. Louis Post-Dispatch - 02-23-1998 From Fred and Audrey
Heimburger of Heimburger Bakery, home of the gooey butter cake, published
in "St. Louis Days, St. Louis Nights" 1994-95 by the Junior League of St.
Louis
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