Are you sitting around wondering what dessert you’ll make to share with family and friends this Christmas? I recently found out that the delicious Gooey Butter Cake is really the St. Louis Gooey Butter Cake! Who knew that St. Louis, not Paula Deen, discovered this wonderful little treasure? The story told by the Junior League of St. Louis states that the cake was first made by accident in the 1930’s by a St. Louis area German baker who was trying to make a regular cake batter but mistakenly reversed the proportions of flour and sugar. However, beginning in the 1940s, there was some dispute from two other families, who began taking credit for the deliciously gooey concoction: the Koppe family in 1940 and the the Danzer family in 1942. What’s Cooking America published additions of the history from their point of view.
Regardless of its origin, the St. Louis Gooey Butter Cake will add the perfect finishing touch to your Christmas dinner this year. After all, Christmas is all about family traditions so share your St. Louis creation with visiting family members and friends!
The Best St. Louis Gooey Butter Cake Recipe from cakespy.com
- 1 box yellow cake mix with pudding in the mix (Pillsbury works best)
- 4 extra large eggs
- 1 stick melted butter
- Pure vanilla extract
- 1 8 oz. package cream cheese
- 1 box powdered sugar (3 1/2 cups)
- Crisco or pam for greasing pan
- 9 X 13 Pan
BUTTER CAKE MIXTURE:
- Get 9 x13 pan and grease with Crisco on the bottom and all sides.
- Put yellow cake mix in mixing bowl. DO NOT FOLLOW THE DIRECTIONS ON THE CAKE BOX. Add 2 extra large eggs, 1 stick of melted butter in microwave about 35 seconds, and 1/2 tsp. pure vanilla extract. Mix together in mixer. Batter will have a very moist feel to it. Take cake batter and spread evenly through 9 x 13 pan so it evenly covers the bottom of the pan.
- Clean off mixers and mixing bowl.
- Melt cream cheese in microwave about 45-50 seconds.
- Put 3/4 of the powdered sugar in mixing bowl, setting aside about 1/4 of the box for topping to sprinkle on after the cake is baked and cooled. In mixer, add 3/4 powdered sugar, melted cream cheese, and 2 extra large eggs. Mix together in mixer. This will have a very GOOEY consistency as this is the gooey part of the cake. Take the Gooey mixture and layer on top of the cake batter mixture in pan.
- Bake it at 350 degrees for 30-40 minutes or until the top of the cake is browned. You want to make sure the gooey mixture on top of the cake is not too gooey otherwise it will be like a liquid. It is okay if the edges are brown and the top of the cake is lightly browned as well.
- Once cooked, remove from oven and let cool about two hours before cutting and adding remaining powdered sugar. Add remaining powdered sugar to coat/cover top of cake, cut like brownies and serve.
Now for the eating instructions:
- It doesn’t matter how you eat it, as long as you get every last delicious morsel in your mouth! Mmmm….
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