St. Louis Gooey Butter Cake


	St. Louis Gooey Butter Cake

skwirlinator

5-22-2009 5:29 PM

346 views

tags:

st. louis gooey butter cake, recipes, food, yummy

2 Comments |

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5-23-2009 6:39 AM

Satchamo

oh, yes! My son makes a great St. Louis ooohy gooey butter cake! Personally, I've never been much of a baker, but did he ever learn to bake! It all started because I did not make chocolate chip cookies often enough for his liking. I had a never fail recipe, that comes out chewy, every time, with double the chips, and that started it all for him!

5-23-2009 10:06 AM

Antara

damn this looks good

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/3c5c02f4-b015-412b-928b-34526c02a68b/1015BE10-E9DE-43E9-A8FE-A7C3714BEF44/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.stltoday.com/stltoday/lifestyle/recipes.nsf/recipes/story/93B891AFD60256FE8625756D00714884?OpenDocument" href="http://www.stltoday.com/stltoday/lifestyle/recipes.nsf/recipes/story/93B891AFD60256FE8625756D00714884?OpenDocument" style="font-size: 11px;">www.stltoday.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.stltoday.com/stltoday/lifestyle/recipes.nsf/recipes/story/93B891AFD60256FE8625756D00714884?OpenDocument"><DIV>St. Louis Gooey Butter Cake</DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.stltoday.com/stltoday/lifestyle/recipes.nsf/recipes/story/93B891AFD60256FE8625756D00714884?OpenDocument"><div align="center"><img src="http://content9.clipmarks.com/blog_cache/www.stltoday.com/img/7659D012-F3BE-4561-BB13-B96BD5332B8A" alt="" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.stltoday.com/stltoday/lifestyle/recipes.nsf/recipes/story/93B891AFD60256FE8625756D00714884?OpenDocument"><BR /><DIV>
<B>Yield: </B>9 servings</DIV>
<BR /><DIV>
For crust:</DIV>
<BR /><DIV>
<B>1 cup all-purpose flour</B></DIV>
<BR /><DIV>
<B>3 tablespoons granulated sugar</B></DIV>
<BR /><DIV>
<B>1/3 cup butter, softened</B></DIV>
<BR /><DIV>
For filling:</DIV>
<BR /><DIV>
<B>1 1/4 cups granulated sugar</B></DIV>
<BR /><DIV>
<B>3/4 cup (1 1/2 sticks) butter, softened</B></DIV>
<B>1 egg</B>
<BR /><DIV>
<B>1 cup all-purpose flour</B></DIV>
<BR /><DIV>
<B>2/3 cup evaporated milk</B></DIV>
<BR /><DIV>
<B>1/4 cup light corn syrup</B></DIV>
<BR /><DIV>
<B>1 teaspoon vanilla</B></DIV>
<BR /><DIV>
<B>Powdered sugar</B></DIV>
</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.stltoday.com/stltoday/lifestyle/recipes.nsf/recipes/story/93B891AFD60256FE8625756D00714884?OpenDocument"></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.stltoday.com/stltoday/lifestyle/recipes.nsf/recipes/story/93B891AFD60256FE8625756D00714884?OpenDocument"><DIV>
<B>1.</B> Prepare the crust. Preheat oven to 350 degrees. In a mixing bowl, combine 1 cup flour and 3 tablespoons sugar. Cut in 1/3 cup 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.</DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.stltoday.com/stltoday/lifestyle/recipes.nsf/recipes/story/93B891AFD60256FE8625756D00714884?OpenDocument"><DIV>
<B>2.</B> Prepare the filling. In a mixing bowl, beat 1 1/4 cups sugar and 3/4 cup butter until light and fluffy. Mix in egg until combined. A bit at a time, alternately add 1 cup flour and evaporated milk, mixing after each addition. Add corn syrup and vanilla. Mix at medium speed until well blended.</DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.stltoday.com/stltoday/lifestyle/recipes.nsf/recipes/story/93B891AFD60256FE8625756D00714884?OpenDocument"><DIV> Do not overcook. Let cool in pan.</DIV>
</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.stltoday.com/stltoday/lifestyle/recipes.nsf/recipes/story/93B891AFD60256FE8625756D00714884?OpenDocument"> Bake for 25 to 35 minutes</blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/1015BE10-E9DE-43E9-A8FE-A7C3714BEF44/blog/" title="blog or email this clip"><img src="http://content6.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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