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Reviewed: May 4, 2008

This was very good! I've been hunting for a recipe similar to Sara Lee's Butter Coffee Cake (frozen) and first tried one of the Gooey Butter Cake recipes that used cake mix and cream cheese - NOT it! So I tried this one, and it was dang close (minus having a streusel topping). Halved the recipe and used margarine for the shortening and butter - but changed nothing else. Yum! So much better than the cake mix/cream cheese recipes.

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kathleen

	Cooking Level: Intermediate Home Town: Plainfield, Indiana, USA Living In: Johnson City, Tennessee, USA
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Reviewed: Aug. 8, 2007

My father-in-law is from St. Louis and said it was wonderful! I almost used one of the other recipes with the cake mix and cream cheese. That would have been a disaster!!! I was told this recipe is just like the real thing from St. Louis!!!

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Amy

	Cooking Level: Intermediate Home Town: Buxton, Maine, USA Living In: Naples, Florida, USA
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Reviewed: Mar. 9, 2003

I have been searching for this recipe for so long and am thrilled that I finally found the right one! Most of the recipes I've found are the ones with the cream cheese and cake mix, but those can't hold a candle to this one.

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SAREMCA

	Cooking Level: Expert Home Town: Toledo, Ohio, USA
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Reviewed: Mar. 9, 2003

I have been searching and searching for this recipe for a very long time. I was pleased to find the "original" recipe here with no shortcuts. It takes time, but it well worth it!

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LAMA_MA


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Reviewed: Mar. 9, 2003

We're on the right track here, but anyone who enjoys the real butter cake recipe will find this one overcooked. Where is the "goo"? 18 minutes may be too long. It makes 2 large pans -- why not put in a 9 x 13" pan?? The recipe calls for one TBSP. of vanilla extract under ingredients, but only 1 tsp. of vanilla in the text, which one is it?? Not as expected for the amount of time and effort.

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JANBRINKS

	Cooking Level: Expert Living In: Reading, Pennsylvania, USA
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Reviewed: Mar. 9, 2003

This is the same gooey butter topping from Richard Sax's cookbook, but with a homemade crust. Surprisingly, I really enjoyed the crust, but not the goo so much! It was too sweet for my taste, too gooey (when I cut the cake, the goo oozed down the sides instead of remaining firm), and there was just too much goo for the amount of crust. I'll definitely use the crust recipe in the future, but I'm still searching for the perfect goo. I suspect most bakeries here in St. Louis use a cream cheese variation.

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