I have a bone to pick with those of you in the St. Louis, Missouri area . . .

Discussion in 'The Watercooler' started by Kathy813, Nov 23, 2011.

  1. Kathy813

    Kathy813 Well-Known Member Staff Member

    Have you been keeping Gooey Butter cakes a secret? OMG . . . I have become addicted to them.

    A little bakery opened up a couple years ago close to difficult child's hair school and she called me one day and said, "Mom, you have got to try something. You are going to love it."

    So the next time we met for lunch, we went there and had their ooey gooey cake (which is what they called it) for dessert. How could I have spent over 50 years of my life without knowing the wonders of gooey butter cakes??

    I looked up the recipe and found that they are common around the St. Louis area. So were y'all holding out on the rest of us? LOL

    I have a pumpkin gooey butter cake in the oven right now. I plan to top it with fresh whipped cream for dessert tomorrow. Yum!! I only have 47 more flavors to try although I am not sure anything can top the basic vanilla version.

  2. AnnieO

    AnnieO Shooting from the Hip

    I want one! Sounds scrumptious!
  3. slsh

    slsh member since 1999

    OMG... I grew up in St. L, and have yet to run into anything that even approaches gooey butter cake. It's been years since I've had one, but... drooling at the thought. I think I found one once outside of St. L, maybe in WA, but the bottom of it was too cakey (and dry). A good one has to be gooey to within mm of the bottom of the cake.

    The problem with the durned things is that I can eat an 8x8 cake without batting an eye. They are so sweet and melt in your mouth. Sheer heaven.

    Well, guess I'm off to google recipes, LOL. I think the grocery store is open until 2 tomorrow. :rofl:

    Glad you've been introduced. ;) Let us know how the pumpkin turns out - I've only ever had the regular kind, though I'm thinking an espresso version might just hit the spot.
  4. Kathy813

    Kathy813 Well-Known Member Staff Member

    Sue, I am having trouble gauging when to take the cake out of the oven. The ones at the bakery are really gooey but mine are only slightly gooey in the middle after they are cooked. One recipe said to take it out when the center was slightly jiggly which I did but if firms up as it cools. I am tempted to take the next one out when the middle looks like it is isn't even cooked.

    Unfortunately, the bakery has closed down so now I really have to figure out how to cook the darn things. They are still delicious when the middle is only slightly gooey but I want one that tastes like the bakery ones did.

    I may have to go to Savannah to get one of Paula Deen's ooey gooey butter cakes at her restaurant. It would be worth the trip. Of course, I have always wanted to see the St. Louis arch.

  5. susiestar

    susiestar Roll With It

    Check your Walmart for them first. They carry her line of baked goods and they are great.

    WHere is your recipe for this cake? NO FAIR telling us about it and leaving us hanging with-o the means to make it ourselves. Though I may have a recipe. Eons ago, while preg with Jess, I worked with a lady who helped create recipes for a restaurant chain. She made this for us one day and it was incredible. I know she lived near St. Louis because she knew a friend of my mom's.

    I don't usually use cake mix, but this was good and was even better with homemade cake mix.

    1 18oz box yellow cake mix
    1/2 c butter, melted
    1/2 c chopped almonds (optional, I leave them out)
    1 egg
    1 16 oz box powdered sugar
    1 8oz pkg cream cheese
    2 eggs beaten to blend

    Preheat oven to 350. Grease 9 by 13 pan. Blend cake mi, butter, almonds and 1 egg for 1 minute wiht electric mixer. Pat onto bottom of prepared dish. Using electric mixer, beat sugar, cream cheese, and 2 eggs for 1 minute. Pour over cake. Bake about 50 min, until lightly brown.

    Is that similar?
  6. Kathy813

    Kathy813 Well-Known Member Staff Member

    Yes, Susie, that sounds like the Paula Deen version of the recipe. Here is the one that I used:

    There is also a bakery version that I found that doesn't use a cake mix or cream cheese. I wonder if that would taste more like the ones we had in our bakery. It involves yeast and corn syrup and needs a mixer with a dough hook which I don't have so I guess I'll just stick with the Paula Deen version.

    I also found a lower calorie/lower fat version that one of Paula Deen's sons created. But seriously, if you are going to eat a ooey, gooey butter cake, why not go for the real thing?
    Last edited: Nov 23, 2011
  7. susiestar

    susiestar Roll With It

    Sounds super close. That pumpkin thing sounds amazing!

    Lots of bakeries use yeast for coffee cakes, danish, etc.... So that may be part of the difference. But this sounds wonderful!
  8. KTMom91

    KTMom91 Well-Known Member

    That cake sounds wonderful!