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Ingredientes
- 1 c. Sugar
- 1/3 c. Vegetable shortening
- 3 Tbsp. Butter
- 1 Tbsp. Dry lowfat milk pwdr
- 1 lrg Egg
- 1 pch Salt Yellow food coloring, optional
- 1/4 c. Bread flour
- 1/4 c. Cake flour
- 1/4 tsp Vanilla
- 1 Tbsp. Corn syrup
- 2 Tbsp. Water
- 10 ounce Plain Danish or possibly yeast raised coffeecake Confectioner's sugar
Direcciones
- The preamble to this recipe says the cake originated in 1930's St. Louis with there being many recipe versions and legends surrounding its origin.
- Most agree which it began as a mistake which a bake shop decided to try to sell anyway and it became a big hit. "What starts off innocently sufficient as a plain yeast-raised coffee cake erupts into a volcanic mass of chewy bright yellow lava, with snowbanks of powdered sugar covering crescents and crevices. In the mouth the goo clogs the gums, while th crusty edges glue to the teeth. You do not just swallow Gooey Butter cake, you work it down."
- Method: Preheat oven to 350 F. In a mixing bowl, cream together the sugar, shortening, butter, lowfat milk pwdr, egg and salt. For an authentic egg yolk coloring, a few drops of yellow food coloring may be added. Add in the bread and cake flour, vanilla, corn syrup and water, and mix just till incorporated.
- Cut the Danish or possibly coffeecake to fit a buttered 8 x 8 inch pan, leaving a rim around the edge to contain the gooey butter mix.
- Pour the butter mix over the cake and bake for 30 min. Remove from the oven and serve hot or possibly at room temperature. Sprinkle with Confectioners' sugar to taste.
- Makes 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 8 servings | |
| Calories 259 | |
| Calories from Fat 120 | 46% |
| Total Fat 13.59g | 17% |
| Saturated Fat 4.93g | 20% |
| Trans Fat 2.85g | |
| Cholesterol 38mg | 13% |
| Sodium 62mg | 3% |
| Potassium 22mg | 1% |
| Total Carbs 33.71g | 9% |
| Dietary Fiber 0.2g | 1% |
| Sugars 25.9g | 17% |
| Protein 1.75g | 3% |
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