Butter Cake Recipe?

http://www.recipezaar.com/recipe/print?id=24308

Wow - an 8 year old thread about Gooey Butter Cake... My friend would always talk about this, as he grew up in Philly in the 1950s and kept talking about it. I haven't actually tried the recipe below, but have made another recipe once before. It is definitely NOT yellow cake with cream cheese on top. It is a yeasty dough on the bottom, with a rich buttery/sugary goo on top, kind of like those old breakfast horn pastries, but with mostly the filling all on top. It is nasty-good. :) The recipe below sounds about right, and hope it approximates what you remember it to be. The first part of the recipe is the nutritional info - eek. 1/16th of the cake is 43% of your allotted saturated fat intake for the day...

Enjoy!

Nutrition Facts
Serving Size 1 (91g)
Recipe makes 16 servings
Calories 348
Calories from Fat 147 (42%)
Amount Per Serving %DV
Total Fat 16.4g 25%
Saturated Fat 8.7g 43%
Monounsaturated Fat 5.0g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 75mg 25%
Sodium 58mg 2%
Potassium 69mg 1%
Total Carbohydrate 46.4g15%
Dietary Fiber 0.7g 2%
Sugars 28.4g
Protein 4.3g 8%
Vitamin A 420mcg 8%
Vitamin B6 0.0mg 2%
Vitamin B12 0.2mcg 3%
Vitamin C 0mg 0%
Vitamin E 0mcg 2%
Calcium 26mg 2%
Iron 1mg 7%
detailed view...
how is this calculated?

Gooey Philadelphia German
Butter Cake Recipe #24308
This is great breakfast cake. The topping should be gooey. Cherry
pie filling can be added as a topping for variety.
by *Kathy*
2_ hours | 2 hours prep
SERVES 16
1/4 cup granulated sugar
1/4 cup butter flavor shortening or butter
1/4 teaspoon salt
1 large egg
1 (1/4 ounce) packet active dry yeast
1/2 cup warm milk (105-115 degrees F)
2 1/4 cups flour
1 tablespoon vanilla extract
Topping
1 cup unsalted butter
2/3 cup flour
2 cups superfine sugar (Must use Extra Fine!!)
2 extra-large eggs
4-5 tablespoons milk
1 teaspoon clear vanilla (optional)
1. Mix sugar, shortening, and salt in a bowl.
2. Add egg, and beat together for 1 minute.
3. Dissolve yeast in warm milk.
4. To egg/sugar mixture, add flour, then yeast mixture and
vanilla, beating about 3 minutes.
5. Turn dough onto lightly floured board and knead 1 minute.
6. Place in a lightly greased bowl, cover with a towel and let
stand in a warm place to rise 1 hour or until double.
7. Make Topping: Cream butter in a mixer.
8. Mix together flour and sugar; gradually beat into butter.
9. Add eggs, one at a time, beating well after each addition.
10. Add vanilla.
11. Gradually add just enough milk to bring mixture to an easy spreading consistency, being careful
not to make it too runny.
12. When dough is doubled, punch it down and divide in two sections.
13. Roll or pat halves into bottom of two well-greased 8" square pans (or a 13x9 pan).
14. Crimp edges halfway up sides to hold topping. Prick dough with a fork to reduce bubbling.
15. Spread topping evenly over dough. Let stand 20 minutes.
16. Bake at 375F 30 minutes for 13x9 or 20 minutes for 8x8 or until top is just golden and crusty, but
still gooey.
17. DO NOT OVERBAKE!
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