SHELIA THOMAS / FAVORITE RECIPES PRESS
Crust
1) 1 Cup(s) all-purpose flour
2) 3 Tablespoon(s) sugar
3) 1/3 Cup(s) butter or margarine
In a mixing bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs and starts to cling.
Filling
1) 1 1/4 Cup(s) sugar
2) 3/4 Cup(s) butter or margarine
3) 1 egg
4) 1 Cup(s) all-purpose flour
5) 2/3 Cup(s) evaporated milk
6) 1/4 Cup(s) light corn syrup
7) 1 Teaspoon(s) vanilla
8) powdered sugar
In mixing bowl beat sugar and butter together until light and fluffy. Mix in egg until combined. Add alternately flour and evaporated milk, mixing after each addition. Add corn syrup and vanilla. Mix at medium speed until well blended. Pour batter into crust-lined baking pan. Sprinkle with powdered sugar. Bake at 350 degrees for 25 to 35 minutes or until cake is nearly set. Do not overcook. Cool in pan.
Saint Louis Days / Saint Louis Nights
Junior League of Saint Louis
Gooey Butter Cake originated in St. Louis in the 1930's. According to legend a thrifty German baker added the wrong proportions of ingredients into his cake batter. It turned into a gooey, delicious mess that is now a St. Louis tradition.
Recipe courtesy of Fred and Audry Heimburger of Heimburger Bakery.
