Gooey Butter Cake

From Kansas City days

Dough

1/4 cup sugar
1/4 cup shortening
1/4 teaspoon salt
1 egg
2 1/2 cup flour
1/2 cup milk
1 Tablespoon vanilla
1 pkg yeast

For gooey butter:

2 1/2 cups granulated sugar
1 cup butter
dash of salt
1 egg
1/4 cup white corn syrup
2 1/2 cup flour
1/4 cup water
1 tablespoon vanilla

1. Make a sweet dough by mixing sugar, shortening and salt. Add egg and beat 1 minute until well blended.

2. Dissolve the yeast in the milk. Add flour, then milk with yeast and vanilla to batter. Mix 3 minutes.

3. Turn the dough out on floured board and knead for 1 minute. Place on a lightly greased or oiled bowl, cover lightly with a towel and set in a warm place to rise for 1 hour.

4. Make gooey butter by combining sugar, butter and salt. Add egg and white corn syrup. Mix enough to incorporate. Add flour, water and vanilla.

5. Divide dough into 2 pieces. Place each piece in a different well-greased 9 x 9 x 2inch pan. Crimp edges half way up the side of the pans so butter will not run out underneath. After dough is spread, punch holes in the dough with a fork (to keep the dough from bubbling when baking).

6. Divide gooey butter into 2 equal parts. Spread over dough in each pan. Let cakes stand for 20 minutes, then bake in a 380 degree oven for 30 minutes.

Do not overbake as gooey butter will not be gooey if cakes are over baked.

7. After cakes are baked, top with confectioners sugar.

Yield: 2 cakes, 9 servings each.