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Recipe Gooey Butter Cake IV (Cake)
Home Cooking Recipes
Required Ingredients:
- 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
Preparing/Cooking:
- In a small mixing bowl, dissolve yeast in warm milk.
- Let stand until creamy, about 10 minutes.
- 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.
- 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.
- 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.
- Divide Gooey Butter Topping into two equal parts.
- Spread over dough in each pan.
- Let cake stand for 20 minutes.
- 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.
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