ST. LOUIS GOOEY BUTTER CAKE

Steps:

• 1. Start by making the cake dough. In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly.
• 2. Using an electric mixer with paddle attachment, cream 6 T butter, 3 T sugar and 1 t salt. Scrape down the sides of the bowl and beat in one egg. Alternately add flour (1 3/4 cup total) and milk/yeast mixture, scraping down sides of bowl between each addition. Switch to a dough hook on the mixer and beat dough on medium speed until it forms a smooth mass and pulls away from the sides of the bowl, 7-10 minutes.
• 3. Press, stretch and nudge dough into an ungreased 9" x 13" baking dish (I actually use 2 8" square aluminum disposable baking pans, so I keep one cake for us and give the other cake away). Cover the dish with plastic wrap, put in a warm place and allow it to rise until doubled, 2 1/2-3 hours.
• 4. When you are close to the end of the rising period, make the gooey butter topping. Heat the oven to 350 degrees. In a small bowl, whisk corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream 12 T butter, 1 1/2 cups sugar and 1/2 t salt until light and fluffy, 5-7 minutes. Scrape down the sides of the bowl and beat in one egg. Alternately add flour (1 cup plus 3 T total) and corn syrup mixture, scraping down the sides of the bowl between each addition.
• 5. Spoon this topping in large dollops over the risen cake and use an offset spatula to gently spread it in an even layer. The cake will be done in 30-45 minutes -- start checking at the 30 mark -- the cake should rise and fall in waves and have a golden brown top, but will be very soft in the center when down. Allow to cool in pan before sprinkling with confectioners' sugar for serving.