Ooey Gooey St. Louie

 

Free Day Today….and this is what I put in the oven!   This sticky, chewy, delicious treat is a St. Louis tradition and can be found in every bakery and grocery store around the city,,,,so I’m told. The origin of Gooey Butter Cake is a bit controversial and unknown. It was created in the 1930′s in a St. Louis bakery as a mistake, although no one knows exactly whose. Mistake or no Mistake that is what happened today…I had all the ingredients in the kitchen and just couldn’t resist giving it a try! This melt-in-your-mouth, buttery, sugar sweet, ooey and gooey treat is outrageous……according to everyone around the table.   Ali couldn’t have a piece today so I”m hoping that it will freeze well.   I sent home 8 pieces with the friends who joined us for dinner tonight.  We had 4 pieces after dinner and we now have 8 pieces in the freezer.  After looking at the calorie count I was determined to cut it into very small pieces as to avoid over doing it today!    PUUUUUUURRRRR FECTION!

St. Louis Style Gooey Butter Cake

Ingredients

1/2 cup butter

18 ounces yellow cake mix ( one box) 

3 eggs

1 (8 ounce) packages cream cheese ( cut into quarters)

1/2 teaspoon almond extract or 1/2 teaspoon pure vanilla extract

4 cups confectioners' sugar

Directions

Preheat oven to 350.

Lightly grease  one deep 9x13 rectangular cake pan.

Melt butter.

Empty cake mix into a large bowl.

Stir melted butter, along with ONE egg, into the cake mix.

PRESS mixture into pan. Mixture will have the consistency of sticky dough. Using a spatula works for me, I use my pizza rolling pin and it worked beautifully

In a large bowl, mix cream cheese, almond or vanilla extract, confectioners sugar and the remaining two eggs.

Beat for three minutes with an electric mixer set on medium high speed, or until smooth with NO lumps.

Pour evenly over top of the cake mixture in the pan. Use a spatula to spread.

Bake at 350 for 30-45 minutes until golden brown on top. Cooking time is estimated, you will really have to watch it here! I always take the cake out when it turns a darkish golden brown. Note that there will be a paper thin sugar "crust" that will form while the cake is baking. It the top layer of sugar hardening, and this is what will turn golden brown. It adds great texture!

Allow cake to cool COMPLETELY. This is very important, as the cake will not cut easily until it is completely cool. You will notice that the cake has sunken and set. This is normal. Dust the top with confectioners’ sugar.

Cut cake into bars and serve with or without utensils, but make sure you have plenty of napkins, because this treat will have you licking your fingers and the spatula that you dished it up with!