AUTHENTIC ST. LOUIS GOOEY BUTTER CAKE

Steps:

• For Dough:.
• In large bowl cream sugar, shortening and salt until light and fluffy.
• Add egg and beat well 1 minute until well blended.
• Dissolve yeast in the warm milk.
• Add flour, then milk-yeast mix and the vanilla to the sugar mixture.
• Mix 3 minutes. (Use dough hook if possible).
• Turn dough onto lightly floured board and knead 1 minute.
• Place in a lightly greased bowl and cover with a towel.
• Set in a warm place to rise for 1 hour.
• Than divide dough into 2 equal pieces.
• Pat (or use a rolling pin)each half into a circle about the size of the cake pan. (I usually use two 9" cake pans. Springform pans can also be used.).
• Transfer dough to each pan and pat up the sides so the gooey butter doesn't run underneath.
• Prick a few times with a fork to keep from bubbling up during baking.
• For gooey butter:.
• In large bowl, combine sugar, butter and salt.
• Add egg and corn syrup.
• Mix enough to blend well.
• Add the flour, water and vanilla, mixing well.
• Divide the gooey butter in 2 equal parts.
• Spread over dough in each pan.
• Let stand for 20 minutes.
• While cakes are standing, preheat oven to 375 degrees F (190 C).
• Bake for 20 to 25 minutes, until topping starts to turn golden.
• Do not over bake or the topping will not be gooey.
• Let cakes cool completely on wire rack.
• Sprinkle with powdered sugar if desired.
• Serve at room temperature and store uneaten cakes in fridge.