St. Louis Gooey Butter Cake Recipe
Servings: 9
Ingredients
- 1 c. All-purpose flour
- 3 Tbsp. Granulated sugar
- 1/3 c. Butter or possibly margarine softened
- 1Â 1/4 c. Granulated sugar
- 3/4 c. Butter or possibly margarine - (1 1/2 sticks)
- Â Â Softened
- 1 x Egg
- 1 c. All-purpose flour
- 2/3 c. Evaporated lowfat milk
- 1/4 c. Light corn syrup
- 1 tsp Vanilla
- Â Â Powdered sugar
Directions
- To prepare crust: Preheat oven to 350 degrees. In mixing bowl, combine flour and sugar. Cut in butter till mix 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 till light and fluffy. Fold in egg till combined. Add in alternately flour and evaporated lowfat milk, mixing after each addition. Add in corn syrup and vanilla. Mix at medium speed till well blended. Pour batter into crust-lined baking pan. Sprinkle with powdered sugar.
- Bake for 25 to 35 min or possibly till cake is nearly set. Don't overcook. Let cold in pan.
- Yield: 9 servings.
- Tester's note: This is a wonderful recipe which 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 which is now a St. Louis tradition."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 9 servings | |
| Calories 481 | |
| Calories from Fat 214 | 44% |
| Total Fat 24.35g | 30% |
| Saturated Fat 15.09g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 190mg | 8% |
| Potassium 101mg | 3% |
| Total Carbs 62.43g | 17% |
| Dietary Fiber 0.8g | 3% |
| Sugars 36.55g | 24% |
| Protein 4.99g | 8% |
