Saturday, February 18, 2012

Heimburger Bakery Gooey Butter Cake

There exists a hallowed, once-a-quarter tradition at my school called Fat Friday.  And, though you're not allowed to show up in your best "fat day" sweats, it's certainly a good excuse to rock them the next day.



Each Fat Friday, two grade level teams provide lunch for the entire staff.  It's quite a production, with over-the-top decor and entrees, sides, and desserts as far as the eye can see.  It was my turn to contribute this past Friday, and my husband can tell you that I spent about a week fretting over what I was going to bring.

And then it hit me- Gooey Butter Cake.  Now, granted, I'd never tasted the stuff in my life, but a certain recipe comparison post over on Chickens in the Road had me intrigued.  The smell as I was pulling the finished cake out of the oven was hard to resist.  (As in, I hovered over the thing with a fork and butter knife for about five minutes until my husband assured me that, "YES, Lauren, it's going to be obvious no matter where you steal your sample.")

Good man, that one.

Anyway, I made a beeline straight for this dish during our Fat Friday lunch and dug in.  It was worth the wait- sweet, buttery, and rich with the most delicate crust.  It would almost remind you of those stolen spoonfuls of sugar cookie dough from childhood.

As seen on Chickens in the Road, originally appeared in St. Louis Days, St. Louis Nights, a St. Louis Junior League cookbook

INGREDIENTS

Crust
1 cup all-purpose flour
3 tablespoons granulated sugar
1/3 cup butter, softened

Filling
1 1/4 cups granulated sugar
3/4 cup butter, softened
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk
1/4 cup light corn syrup
1 teaspoon vanilla
powdered sugar

DIRECTIONS

Preheat oven to 350-degrees. In a mixing bowl, combine the flour and sugar to prepare the crust. Cut in butter until mixture resembles fine crumbs and starts to cling together. Pat into the bottom and sides of a greased 9 x 9 pan (or a 9.5 inch round pie plate).

To prepare the filling, beat the sugar and butter until light and fluffy. Mix in egg until combined. A bit at a time, alternately add the flour and evaporated milk, mixing after each addition. Add corn syrup and vanilla. Mix at medium speed until well blended.

Pour filling into crust-lined pan. Sprinkle with powdered sugar. Bake for 25 to 35 minutes or until cake is nearly set. Do not overcook. Let cool in pan.


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