Good morning, kids!
Sleep well? Stay out too late? Haven’t gone to bed yet?
Any answer is acceptable. It is the weekend, after all…
I slept fabulously (thanks for asking).
It’s a good thing, too- today is a busy one. I’ve got only a little bit until I’m picked up by Megan to travel to Madison, Wisconsin to see Holly the Healthy Everythingtarian! We had been discussing a road trip for a while now. Sure, there’s snow everywhere, but it’s almost perfect timing- we’re all starting to get a little stir crazy with all this crazy weather.
Anyway, since Miss Holly is nice enough to put up with us Chicago gals for the next 24 hours, we thought it would be a good idea to come with gifts in hand.
I’ll use any excuse to bake a little more this week.
A few months ago, at a party, I was in a circle of people who had pretty much all met for the first time. When I said I was originally from Missouri, one girl grabbed my arm dramatically and said, “oh my god, since you said you were a baker, do you make ooey gooey butter cake, like, all the time???”
“Ooey gooey butter cake. I heard it’s a St. Louis thing.”
This blew my mind. I’m not from St. Louis (I’m from the middle- on the map there are a bunch of trees and rivers- that would be my hometown!). But still- a good majority of my college friends ARE from St. Louis. And I’ve never heard them talk about this thing that sounds too good to be true.
I do recall an old roommate’s mom bringing a buttery cake to go as a side for breakfast once. But just the once. What gives, St. Louis? Why are you hiding this from me???
So I googled. Because that’s what you’ve gotta do when something bugs you. From what I can tell, it traces back to the 1930′s as an “accident” in the kitchen. And it’s sort of like Chicago’s deep dish- there are a few contradicting accounts/debates of who came up with it first. Ooooohhhh… it’s a mystery!
Anyway, I emailed Megan the recipe Smitten Kitchen uses and said “it’s so on!” But I went back to it later on and realized I don’t really have the time on a Friday night to be messing with yeast and dough rising and all the time that would have to go into the cake. And I recalled the girl at the party discussing how you can use yellow box cake mix. So I googled more.
And finally, I found the adaption she was talking about.
I really do want to try the recipe from scratch one day. I’m not one to often use box mixes because I enjoy baking and prefer to do it from scratch because it’s the “process” of baking that I love so much. But if you’ve only got an hour (seriously, it doesn’t take any longer than that start to finish), this recipe that was a guest post on Confessions of a Cookbook Queen is great. Check it out!
The two main ingredients I had to acquire:
Grabbing the “lower fat” version was a total accident. I was in a rush last night when I went. I also went to pick up the ingredients over lunch, but sadly left them at the office. I bet the cream cheese I left at work was the right kind…
But to be fair, I will be raving about this dessert at the bottom of the page. So maybe it doesn’t matter? Because I’d probably buy the lighter cream cheese again if it’s going to continue to yield fantastic results…
The cake mix portion makes the “crust” and the cream cheese mixture is the “filling”. According to the recipe, you bake it all for about 40-45 minutes. I pulled it out just shy of 40 because it had the dark edges as they said it would:Then, let it cool and sprinkle with powdered sugar before serving.
But if you’re like me, you get nervous with cakes. I’m always terrified about things not getting “done”. This also applies to cooking meat- I slice the crap out of chicken before I’m satisfied that it’s fully cooked. You can never be too careful…
Plus, I figured it’d be easier to transport in bars. So I broke out cupcake liners and sliced it up like little pastries: This also meant I could try it. Which is mandatory- I’m not about to tote along a recipe I’ve never tried before and serve it to someone. That’s too dangerous.
So I ate a piece. And another one. It’s ridiculous how good this is. So rich. And buttery. And sweet. I used to be one to believe that no true dessert was actually dessert unless there was chocolate involved. Things like this are really going to start changing my mind…
According to Wikipedia, this cake is also served as a breakfast pastry (which is what my roommate’s mom served it as). Oh St. Louis. You kids really know how to rock out breakfast.
Now I have to go call some of my STL girls and yell at them for never turning me on to this cake…
Filed under: Random Baking | Tagged: baking, cake, dessert, Gooey Butter Cake, Ooey Gooey Butter Cake, St. Louis, Weekend | 27 Comments »