Gooey Butter Cake

Total Time: 3 hrs 20 mins Preparation Time: 3 hrs Cook Time: 20 mins

Ingredients

• 1/4 cup sugar
• 1/4 cup shortening
• 1/4 teaspoon salt
• 1 large egg
• 1 (5/8 ounce) compressed yeast cake (or substitute 1 envelope dry yeast)
• 1/2 cup warm milk
• 2 1/2 cups flour
• 1 tablespoon vanilla extract
• 2 1/2 cups sugar
• 1 cup butter, softened
• 1 dash salt (less than 1/8 teaspoon)
• 1 large egg
• 1/4 cup light corn syrup
• 2 1/4 cups flour
• 1/4 cup water
• 1 tablespoon vanilla extract
• confectioners' sugar

Recipe

• 1 prepare dough:.
• 2 thoroughly grease 2 9x9x2 in square pans.
• 3 dissolve yeast in warm milk; set aside.
• 4 mix sugar with shortening and salt.
• 5 add egg and beat with mixer 1 minute until well blended.
• 6 add flour, then milk-yeast mixture and vanilla to sugar mixture.
• 7 mix 3 minutes with mixer (use dough hook if possible).
• 8 turn dough on floured surface and knead for 1 minute.
• 9 put in lightly greased bowl, cover with towel and set in warm area to rise for 1 hour.
• 10 divide dough into 2 equal parts and place each in pan.
• 11 crimp dough halfway up sides, so gooey butter does not run underneath.
• 12 poke holes in dough with fork so it won't bubble when baking.
• 13 make gooey butter filling by:.
• 14 combining sugar, butter and salt.
• 15 add egg and corn syrup.
• 16 mix just enough to incorporate.
• 17 add flour, water and vanilla.
• 18 divide butter into two parts and spread over dough.
• 19 let cakes stand for 20 minutes.
• 20 in the meantime preheat oven to 375 degrees f.
• 21 bake 20 minutes, but do not overbake, or topping will not be gooey.
• 22 cool cakes completely, then sprinkle with confectioner's sugar.
• 23 ** if using 10-inch springform pan, it makes one cake. let the cake cool and then release sides.
• 24 **serve at room temperature, but store in the fridge.