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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.
This KitchenAid cordless mixer is super convenient. 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. Hot butter will cook your egg.
The bakery makes 175,000 gooey butter cakes each year, and the cakes are available both at the bakery and at local Aldi’s and Save A Lot grocery stores. “Our gooey butter cake is a balance between being sweet and being overly sweet,” he said.
Although there are many versions and variations of the story, the basic legend goes like this: the first gooey butter cake most likely was made sometime in the 1930s at St. Louis Pastries Bakery. It was cooked up by baker John Hoffman, said Dale Schotte of Park Avenue Coffee. But Hoffman mistakenly reversed the proportions in his cake batter.
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