This one's for the boyfriend...

[treeskin]

I think the first recipe is probably closest to what you're looking for.


Rozanek's Bakery St. Louis Gooey Butter Cake
1 cup all-purpose flour
3 tablespoons granulated sugar
1/3 cup butter or margarine
1 1/4 cups granulated sugar
3/4 cup butter or margarine
1/4 cup light corn syrup
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk
In a mixing bowl, combine 1 cup flour and 3 tablespoons sugar. Cut in 1/3 cup butter until mixture resembles fine crumbs and starts to cling. Pat into the bottom of a 9-inch square baking pan.
For filling, in the mixing bowl, beat the 1 1/4 cups sugar and 3/4 cup butter or margarine until combined. Beat in the corn syrup and egg until just combined.
Add the 1 cup flour and evaporated milk alternately to the mixing bowl, beating until just combined (batter will appear slightly curdled). Pour into crust-lined baking pan.
Bake at 350 degrees F for about 35 minutes or until cake is nearly firm when you shake it. Let cool in pan on wire rack. Remove to serving plate. Sprinkle with confectioners' sugar.
This recipe comes from Rozanek's Bakery, St. Louis, Missouri. This bakery has been in business for over 60 years.


Gooey Butter Cake

Couldn't help it, could you? We defy anyone not to click on a banner that says "Gooey Butter Cake." And just for clicking here, we're going to give you a treat.

What's Gooey Butter Cake? It's a scrumptious only-in-St.Louis treat served for breakfast, lunch or dinner -- ala mode or plain. You can find it in bakeries all over the St. Louis area, but what's someone from out-of-town to do? Here's the answer. Enjoy making one of St. Louis' popular, quirky foods. Bon Appetit!

1/2 cup butter
1 box yellow cake mix
3 eggs
1 - 8 oz. package of cream cheese
1/2 t almond extract
4 cups of confectioners' sugar

Preheat oven to 350. Lightly grease one 9x13 cake pan. Melt butter. Empty cake mix into a large bowl. Stir melted butter, along with one egg, into the cake mix. Press mixture into pan. In a large bowl, mix cream cheese, almond extract, confectioners sugar and the remaining two eggs. Beat for three minutes with an electric mixer set on medium high speed. Spread over top of the cake mixture in the pan. Bake at 350 for 35-45 minutes until golden brown on top. Allow cake to cool. Dust the top with confectioners sugar. (Cake will be gooey on the top, so don't overbake!)


St. Louis Ooey Gooey Berry Butter Cake

Posted by kdipaolo at recipegoldmine.com 7/10/01 5:50:31 pm

5 tablespoons melted butter
1/2 cup granulated sugar
2 large eggs
2/3 cup sour cream
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
4 ounces softened cream cheese
1 1/2 cups powdered sugar
1 cup blackberries
1/2 cup blueberries
In a mixer bowl, beat butter, sugar, and 1 egg until pale and thickened. Beat in sour cream.
Combine flour, baking powder and soda, then beat into butter mixture until smooth. Spread evenly in a buttered and floured 9-inch cake pan with a removable rim.
Bake in a 350 degree F oven until cake is pale golden and springs back slightly when gently pressed, 20 to 25 minutes.
Meanwhile, in bowl beat cream cheese, powdered sugar, and remaining egg until smooth. Spread over cake and arrange berries on top. Bake until edges of topping are set and lightly browned, but center still jiggles when pan is gently shaken, 25 to 30 minutes.
Let cake cool completely on a rack. Loosen from rim with a knife, then push out. Serve, or if making ahead, chill airtight up to one day.