Id like to bring up the topic of gooey butter cake.
This St. Louis classic even inspired my favorite ice cream flavor from Ample Hills,Ooeyer and Gooeyer.
What is Gooey Butter Cake?
If thats the case, Im going to open Door Number 2.
Regardless of the recipe, the intended results of the dessert are the same.
As promised, this dessert is wonderfully buttery.
The mixture will be thick.
Stir it well to take out any hidden powder pockets.
Pour the filling mixture over the crust.
Tap the pan against the counter to pop any big bubbles (which I forgot to do).
Bake until set
Bake in a preheated 350F oven for 20-25 minutes.
Cool the cake to room temperature on a wire rack.
I was told explicitly not to overbake the cake.
I imagine this makes it too chewy on the edges and you miss out on optimal goo.
Once the cake is completely cool, dust it generously with powdered sugar and serve.
Preheat the oven to 350F.
Butter a 9-by-13-inch baking dish, or two 8-inch cake pans.
Mix the crust ingredients together in a bowl.
Press the dough evenly into the prepared pan(s).
Whisk the filling ingredients together in a bowl until smooth.
Pour it onto the crust.
Tap the pan gently against the counter to encourage bubbles to pop.
Bake the cake for 25 to 35 minutes depending on the pans you used.
To check for doneness, lightly shake the pan.
The edges should be set and the center should jiggle.
If the center is still moving like liquid then give it more time.
Cool the cake completely on a wire rack.
Dust with powdered sugar before serving.
