MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: St. Louis Gooey Butter Cake
 Categories: Cakes, Desserts
      Yield: 20 servings

MMMMM----------------------------CAKE---------------------------------
      3 tb Milk (56 ml); room temperature
  1 3/4 ts Active dry yeast (5 g)
      6 tb Unsalted butter (85 g); room
           - temperature
      3 tb Sugar (45 g)
      1 ts Kosher salt (5 g)
      1 lg Egg
  1 3/4 c  All-purpose flour (215 g)

MMMMM--------------------------TOPPING-------------------------------
      3 tb Light corn syrup
           - (50 ml); +1 ts
  2 1/2 ts Vanilla extract (10 ml)
     12 tb Unsalted butter (170 g);
           - room temperature
  1 1/2 c  Sugar (300 g)
    1/2 ts Kosher salt (3 g)
      1 lg Egg
      1 c  A-P flour (145 g) +3 tb
           Confectioners' sugar; for
           - sprinkling

  In a small bowl, mix milk with 2 tb warm water. Add yeast and whisk
  gently until it dissolves. Mixture should foam slightly.

  Using an electric mixer with paddle attachment, cream butter, sugar
  and salt. Scrape down sides of bowl and beat in the egg.
  Alternately add flour and the milk mixture, scraping down sides of
  bowl between each addition. Beat dough on medium speed until it
  forms a smooth mass and pulls away from sides of bowl, 7 to 10
  minutes.

  Press dough into an ungreased 9x13" baking dish at least 2" deep.
  Cover dish with plastic wrap or clean tea towel, put in a warm
  place, and allow to rise until doubled, 2-1/2 to 3 hours.

  Set oven @ 350°F/175°C.

  TO PREPARE TOPPING, in a small bowl, mix corn syrup with 2 tb water
  and the vanilla. Using an electric mixer with paddle attachment,
  cream butter, sugar and salt until light and fluffy, 5 to 7
  minutes. Scrape down sides of bowl and beat in the egg. Alternately
  add flour and corn syrup mixture, scraping down sides of bowl
  between each addition.

  Spoon topping in large dollops over risen cake and use a spatula to
  gently spread it in an even layer. Bake for 35 to 45 minutes; cake
  will rise and fall in waves and have a golden brown top, but will
  still be liquid in center when done. Allow to cool in pan before
  sprinkling with confectioners' sugar for serving.

  Recipe by Melissa Clark

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Kitchen

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