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Start making your St. Louis gooey butter cake by combining the flour, sugar, baking powder and salt in a mixing bowl. Give them a quick whisk to combine. In another bowl, mix together the melted butter, egg and vanilla. You want your butter melted but not hot.
St. Louis Gooey Butter Cake, also known as the cake you won’t stop eating, is decadent, moist and nearly impossible to stop eating. Like all great things, this cake has a history.
Tried and true Cook’s Country St. Louis Gooey Butter Cake Bars – decadent and delicious. We’ve all had gooey butter bars, but Cook’s Country really steps it up with their recipe. The base isn’t made with the popular cake mix mixture; instead, it’s made with a delicious, buttery shortbread crust. It’s worth making it for that crust alone!
Andrew Scrivani for The New York Times. Legend has it that the St. Louis gooey butter cake originated by accident in the 1930s, when a baker mixed up the proportion of butter in one of his coffee cakes. Rather than throw it out, he sold it by the square, and the sugary, sticky confection was a hit.
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