Mrs. Knobbes Gooey Butter Cake

From: Chef #1308374

On Jun 27, 2009

This is not the same as you get in St. Louis. The original one is made with a yeast crust and the center is butter and sugar. This is OK in a pinch but if you want the real thing this is not it. sorry

From: Lainey6605

On Jan 21, 2009

This is a delicious cake! My DH especially loved it. I wouldn't change anything about it! Thanks for sharing.

From: Mari

On Jul 26, 2003

I've now made this recipe four times... twice it came out perfect! Delicioussss.. the other two times - once, I undercooked it. The top was just barely brown and the middle was still liquidy-jiggly. Result - the gooey cake part never quite set up right, having more of a 'vanilla pudding' consistency and oozing out of the crust every time I cut the cake. Whoops. Second time, cooked a bit too long - I went by color instead of consistency, and while the cake didn't quite burn, it did form a strange and unpleasantly hard sugary 'crust' all over the cake. Still soft/moist in the center, but not quite perfect. So, the tip here is to go by the cake's consistency and not the color - when it is just barely set, still a tiny big jiggly all over, not really loose and liquidy in the center. Shake the pan just a bit and if the center is no longer jiggling on its own... take it out and let it sit, the heat of the cake should finish it up. Yummmmm. In the third cake I substituted margarine for butter (desperate and too late to run to the store) making the crust dough more wet than with regular butter, and forgot to add vanilla to the batter. D'oh. Still tasted fine though, and the crust baked up all right. Overall a fabulous recipe.

From: yooper

On Apr 30, 2002

Brought this to work for a potluck luncheon. "Oohs" and "ahhs" and moans of approval could be heard around the room. If you closed your eyes and just listened to the sounds, you'd think something nasty was going on!! This should be nominated in the dessert "Hall of Fame" category...it's that good!