Tuesday, August 9, 2011

30 in 30: Gooey Butter Cake

Gooey Butter Cake is a traditional St. Louis recipe, so some will be appalled that I have hijacked the standard recipe and adapted it using Sister Schubert's rolls!   This base is slightly less-sweet than the variety that uses a cake mix for the dough, but retains a sweetness similar to the yeast dough base.  I liked it.  Give it a try and see what YOU think.

Gooey Butter Cake


Dough
In a food processor, process until crumbly:

6 Sister Schubert's rolls

Add and blend:

1/2 c. butter
1 egg
1 t. vanilla
1 t. salt

Press dough into lightly buttered 9x13 baking pan.

Filling
Combine thoroughly in mixing bowl:

8 oz. softened cream cheese
2 eggs
1 t. vanilla
1/2 c. butter
3 3/4 c. powdered sugar

Pour over dough in 9x13 pan.  Bake at 350 degrees for 40-50 minutes, until top is cracked and golden and center is set.

2 comments:

Anonymous said...

Just catching up on the recipes. This one and the cinnamon rolls with nuts sound yummy!! Joanie

Lori Shaffer said...

The best are yet to come! (Caramelized BLT...Blueberry Cream thingy...)