Cake | Sprachenakademie24

St Louis Style Gooey Butter Cake

Very rarely do I share family recipies. It is not because they are anything so totally wondeful that anyone couldn figure out or make the same thing or even better, its just that my mom, Gertrude, was such a beloved icon of cooking by her many many close friends and family, that it has taken years for any of us since her passing to admit we have been hording these magnificant written memories of a person so beloved of our hearts, cause it just is not the same without her.

Even last night, at my first attempt to make this cake since her passing over 15 years ago it felt strange to be reading the ingredients without thinking that somewhere out there she wasnt preparing it to send me some at college or even to my brother far away in vietnam.

So, to end this weeping memorial to my mom today read more I have decided to share the recipie with the world.

1 boxed yellow cake mix

1 stick butter or margarine

2 beaten eggs

Mix together and spread with oiled hands thick onto the bottom of an 8x8x4 inch pan bringing the dough up the sides of the pan slightly.8 oz of room temp cream cheese

1 egg

1/2 cup milk

1 teaspoon vanilla

1 pound of powered sugar( reserving some to sprinkle on top of finished cake)

Beat ingredients together with an electric mixer till smooth and pour on top pf crust

Bake at 375 degrees for 40 minutes or untill top is golden.

Cool at least 15 minutes and sprinkle top with reserved powdered sugar. but it sure tastes good while I am!

My mom had lots of recipes like that as well. unfortunately, the way they were written, if you didn know my mother you would never figure out what she meant. Like cooking something till it a “medium dark caramel brown” instead of by temperature.

Down Cake Recipe

In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.

In a small bowl, add the 3 cups of flour, baking powder, and salt. Stir to combine. Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.

Divide the brown sugar evenly into each pan. Pour the melted butter equally over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use.

Pour equal amounts of batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes. Let the cakes cool in the pans for 10 minutes. Invert the cakes onto wire racks to cool completely.

To assemble the cake, carefully arrange 1 cake Check our website layer, pineapple side up, on a cake plate. Carefully stack the remaining cake layer, pineapple side up, over the first layer. Frost the sides of the cake with Pineapple Buttercream Frosting. Press chopped pecans into sides of cake, if desired.

After reading all the reviews I made the two layer using 9 pans and only filled them 2/3 full. I made cupcakes using the remaining batter. However, the layers didn rise as high as I would have liked. Therefore, when I made it the second time around, I used a 9×13 pan and used all of the batter. The cake turned out perfectly and everyone loved it! Perhaps it depends on where you live. I live in a high altitude area and maybe that is the difference. I would recommend using all the batter. This cake is GREAT! Nice and light and very tasty. (I chose not to frost the cake. It is very good all by itself.