CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668a669f   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: St. Louis Gooey Butter Cake   
    Categories: Cakes, Desserts   
         Yield: 18 servings   
       
   MMMMM----------------------------CAKE---------------------------------   
         3 tb (45 ml) milk; room temp   
     1 3/4 ts (5 g) active dry yeast   
         6 tb (85 g) unsalted butter; room   
              - temp   
         3 tb (45 g) sugar   
         1 ts (5 g) kosher salt   
         1 lg Egg   
     1 3/4 c  (215 g) all-purpose flour   
      
   MMMMM--------------------------TOPPING-------------------------------   
         3 tb + 1 ts (50 ml) light corn   
              - syrup   
     2 1/2 ts (10 ml) vanilla extract   
        12 tb (170 g) unsalted butter;   
              - room temp   
     1 1/2 c  (300 g) sugar   
       1/2 ts (3 g) kosher salt   
         1 lg Egg   
         1 c  + 3 tb (145 g) A-P flour   
              Confectioners' sugar; for   
              - sprinkling   
       
     In a small bowl, mix milk with 2 tablespoons 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 9" X 13" 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 tablespoons 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.   
        
     By Melissa Clark   
        
     Yield: 16 to 20 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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