print icon
Print This Recipe

Gooey Butter Cake IV

SUBMITTED BY: shirleyo  PHOTO BY: Amy 

"A sweet yeasted dough with a gooey butter topping."
Gooey Butter Cake IV Recipe
RECIPE RATING:
This recipe has been rated 8 times with an average star rating of 4.3
Read Reviews (7)
PREP TIME  2 Hrs
COOK TIME  30 Min
READY IN  2 Hrs 30 Min
Original recipe yield 2 - 9 inch cakes

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1/4 cup white sugar
  • 1/4 cup shortening
  • 1/4 teaspoon salt
  • 1 egg
  • 1 (0.6 ounce) cake compressed fresh yeast
  • 1/2 cup warm milk
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon vanilla extract
  • 2 1/2 cups white sugar
  • 1 cup butter
  • 1/8 teaspoon salt
  • 1 egg
  • 1/4 cup light corn syrup
  • 2 1/4 cups all-purpose flour
  • 1/4 cup water
  • 1 tablespoon vanilla extract
  • 1/4 cup confectioners' sugar for dusting

DIRECTIONS

  1. In a small mixing bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
  2. Prepare a sweet dough by creaming 1/4 cup sugar with the shortening and 1/4 teaspoon salt. Add 1 egg and beat with electric mixer one minute until well blended. Add 2 1/2 cups flour, the yeast mixture and 1 tablespoon vanilla. Mix three minutes with dough hook or with hands. Turn dough out on floured board and knead for one minute. Place in a lightly greased bowl, cover with a towel and set in a warm place to rise for one hour.
  3. While dough is rising, prepare the Gooey Butter Topping: In a large bowl, combine 2 1/2 cups sugar, 1 cup butter and a pinch of salt. Add 1 egg and the corn syrup. Mix enough to incorporate. Add 2 1/4 cups flour, 1/4 cup water and 1 teaspoon vanilla. Mix together well and set aside.
  4. Divide dough into two pieces. Place each into a greased 9 inch round cake pan. Crimp edges halfway up sides of pans to keep the gooey butter topping from running out underneath. After dough is spread out, punch holes in dough with fork to keep it from bubbling when baking.
  5. Divide Gooey Butter Topping into two equal parts. Spread over dough in each pan. Let cake stand for 20 minutes.
  6. Preheat oven to 375 degrees F (190 degrees C). Bake cakes in preheated oven 30 minutes. Do not overbake; the topping should stay gooey. After cakes are cool, sprinkle with confectioners' sugar.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed on Mar. 9, 2003 by LAMA_MA 
I have been searching and searching for this recipe for a very long time. I was pleased to... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.25 star rating.
Reviewed on Mar. 9, 2003 by JANBRINKS 
We're on the right track here, but anyone who enjoys the real butter cake recipe will find... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.25 star rating.
Reviewed on Mar. 9, 2003 by AVOAVO 
This is the same gooey butter topping from Richard Sax's cookbook, but with a homemade crust. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed on Aug. 8, 2007 by Amy 
My father-in-law is from St. Louis and said it was wonderful! I almost used one of the other... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed on Mar. 9, 2003 by SAREMCA 
I have been searching for this recipe for so long and am thrilled that I finally found the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.25 star rating.
Reviewed on Jan. 23, 2009 by MEREDITHRAE24 
If I could divide the rating into two, I'd give the crust a 1 and the "goo" a 4. The crust is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed on May 4, 2008 by kathleen 
This was very good! I've been hunting for a recipe similar to Sara Lee's Butter Coffee Cake... MORE


 
ADVERTISEMENT

RELATED PHOTOS FOR THIS RECIPE

POST A PHOTO   

Nutritional Information
Gooey Butter Cake IV

Servings Per Recipe: 12

Amount Per Serving

Calories: 587

  • Total Fat: 21.3g
  • Cholesterol: 81mg
  • Sodium: 255mg
  • Total Carbs: 92.4g
  •     Dietary Fiber: 1.5g
  • Protein: 6.8g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?