St. Louis: Gooey Butter Cake

“The words gooey and butter are in the title, how can I resist?”

Yeah, that’s about right. Tonight’s pick was St. Louis Gooey Butter Cake. Danielle D, if you’re reading this for some reason every time I have gooey butter cake I think of you! Anyway, this cake is definitely a lot different than the average, and it can be a little tricky at times. The end result however, messy but delicious.

What ya need:

Dry:
12 oz (2.5 Cups) All Purpose Flour

1.5 tsp Baking Powder

¾ tsp Salt

Wet:

¾ Cup Milk

¾ Cup Buttermilk

1.5 tsp Vanilla Extract

Creaming:

3 oz (6 tbsp) Unsalted Butter

3 oz (6 tbsp) Vegetable shortening

15 oz (2 cups minus 2 tbsp) Superfine granulated sugar

½ tsp Vanilla Extract

3 eggs

For the Topping:

8 oz Cream Cheese

4 Cups Confectioners Sugar

1 tsp Vanilla Extract

3 Eggs

½ Cup Milk

For the Glaze:

1.5 cups chocolate chips (we used Easter Bunnies, duh)

2 tbsp Light Corn Syrup

6 tbsp Butter

½ tsp Vanilla

What ya do:

1. Preheat the oven to 335 degrees and place rack in the middle position.
2. Line the bottoms of 1 (12 inch) round pan OR 2 (9 inch) round pans with parchment paper OR lightly coat a cupcake tray with cooking spray and paper liners.
3. Measure dry and wet ingredients separately. Whisk to combine separately.
4. Measure butter, shortening, sugar and vanilla into bowl of standing mixer. Combine on medium low for about 5 minutes
5. Add in the eggs one at a time, allowing each to fully incorporate
6. Alternately add dry and wet ingredients about a quarter of the time. Scrape the bowl to the bottom and  mix for 20 seconds on low speed.
7. Scoop batter into prepared pans, set aside
8. In the bowl of staffing mixer, beat cream cheese on medium speed until smooth. Add the rest of the ingredients and mix for about 4 minutes.
9. Pour the topping mixture onto the cake batter. For two 9-inch pans, cook about 40 minutes, or until sides are lightly browned and wooden skewer comes out with just a few crumbs.
10. Let cool while you make the glaze: Combine all ingredients over a double boiler on low heat until melted. Drizzle melted glaze over cakes. (Don’t stack—just have two 1-layer cakes!!)

 Some pictures of the experience:

This is the batter before the topping

This is what makes it gooey and delightful.

Cook it until it's firm in the center and brown on the sides.

Kill an Easter Bunny...

Melting butter and chocolate.

 Drizzling the madness... 

This rich cake is surprisingly light and fluffy. I think the chocolate glaze is absolutely necessary to tie in the entire experience. It’s hard to stop eating this cake… so good luck. Just be patient and make sure the tops of your cake are cooked, you don’t want it too too  gooey…. YUM!!!