Subj : 11/26 National Cake Day
To   : All
From : Dave Drum
Date : Mon Nov 25 2024 02:44 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: St. Louis Gooey Butter Cake
Categories: Cakes, Desserts
     Yield: 18 servings

MMMMM----------------------------CAKE---------------------------------
     3 tb (45 ml) milk; room temp
 1 3/4 ts (5 g) active dry yeast
     6 tb (85 g) unsalted butter; room
          - temp
     3 tb (45 g) sugar
     1 ts (5 g) kosher salt
     1 lg Egg
 1 3/4 c  (215 g) all-purpose flour

MMMMM--------------------------TOPPING-------------------------------
     3 tb + 1 ts (50 ml) light corn
          - syrup
 2 1/2 ts (10 ml) vanilla extract
    12 tb (170 g) unsalted butter;
          - room temp
 1 1/2 c  (300 g) sugar
   1/2 ts (3 g) kosher salt
     1 lg Egg
     1 c  + 3 tb (145 g) A-P flour
          Confectioners' sugar; for
          - sprinkling

 In a small bowl, mix milk with 2 tablespoons warm water.
 Add yeast and whisk gently until it dissolves. Mixture
 should foam slightly.

 Using an electric mixer with paddle attachment, cream
 butter, sugar and salt. Scrape down sides of bowl and
 beat in the egg. Alternately add flour and the milk
 mixture, scraping down sides of bowl between each
 addition. Beat dough on medium speed until it forms a
 smooth mass and pulls away from sides of bowl, 7 to 10
 minutes.

 Press dough into an ungreased 9" X 13" baking dish at
 least 2" deep. Cover dish with plastic wrap or clean tea
 towel, put in a warm place, and allow to rise until
 doubled, 2 1/2 to 3 hours.

 Set oven @ 350°F/175°C.

 TO PREPARE TOPPING, in a small bowl, mix corn syrup with
 2 tablespoons water and the vanilla. Using an electric
 mixer with paddle attachment, cream butter, sugar and
 salt until light and fluffy, 5 to 7 minutes. Scrape down
 sides of bowl and beat in the egg. Alternately add flour
 and corn syrup mixture, scraping down sides of bowl
 between each addition.

 Spoon topping in large dollops over risen cake and use a
 spatula to gently spread it in an even layer. Bake for
 35 to 45 minutes; cake will rise and fall in waves and
 have a golden brown top, but will still be liquid in
 center when done. Allow to cool in pan before sprinkling
 with confectioners' sugar for serving.

 By Melissa Clark

 Yield: 16 to 20 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Kitchen

MMMMM

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