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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Dry Ingredients
All purpose flour - 12 ounces (2 1/2 cups)
Baking Powder - 1 1/2 tsp
Salt - 3/4 tsp
Wet Ingredients
Milk - 3/4 cup
Buttermilk - 3/4 cup
Vanilla Extract - 1 1/2 tsp
Creaming Ingredients
Unsalted Butter - 3 ounce (6 tbsp)
Crisco Shortening - 3 ounces (6 tbsp)
Superfine granulated sugar - 15 ounces (2 cups less 2 tbsp)
Vanilla Bean, seed only - 1/2 bean
Eggs - 3
***************************************
For the Topping
Cream Cheese - 8 ounces
powdered sugar - 16 ounces (4 cups)
Vanilla Bean or Extract - 1 bean seeded or 1 tsp
Eggs - 3
Milk - 1/2 cup
********************************************
. Preheat the oven to 335 F and place the rack in the centre. Line the bottom of a 12 inch round cake pan with parchment or lightly coat a cupcake tray with non-stick oil-and-starch spray and place paper liners in the cups. (I just sprayed the edges of the holes with easy bake spray before putting my cases in).
2. Measure the dry ingredients and wet ingredients into separate bowls. Whisk each to combine.
3. Measure the Butter, shortening, sugar and vanilla bean into mixer bowl. Combine on a medium to low speed for about 5 minutes.
4. Add the eggs one at a time to the creamed butter mixture, allowing each to fully incorporate before adding the next.
5. Alternately add the dry and wet ingredients about a quarter at a time. Scrape the bowl to the bottom and mix for 20 seconds on a low speed.
6. Scoop the batter into prepared pans. (I filled the cupcake cases just under half full with this batter, when you top with the cheesecake batter you want the cupcake cases to end up about two thirds full, I have no idea if this is right the recipe doesn't specify, I might try a bit more cheesecake batter next time just to see).
topping
7. In a mixer bowl, beat the cream cheese on a medium speed until smooth, about 1 minute. Add the rest of the ingredients and mix for about 4 minutes.
8. Pour the mixture onto the cake batter in the cake pan or scoop it into the individual cupcake liners. For the cupcakes, bake for 18-24 minutes; for the cake, bake for approximately 35 minutes, or until the sides are lightly browned and a wooden skewer inserted into the centre comes out with just a few crumbs on it.
9. Sprinkle the cakes or cupcakes with powdered sugar if you like before serving.
Yield: One 12 inch round cake or 18 cupcakes
Warren Brown
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St. Louis Gooey Butter Cake
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Dry Ingredients
All purpose flour - 12 ounces (2 1/2 cups)
Baking Powder - 1 1/2 tsp
Salt - 3/4 tsp
Wet Ingredients
Milk - 3/4 cup
Buttermilk - 3/4 cup
Vanilla Extract - 1 1/2 tsp
Creaming Ingredients
Unsalted Butter - 3 ounce (6 tbsp)
Crisco Shortening - 3 ounces (6 tbsp)
Superfine granulated sugar - 15 ounces (2 cups less 2 tbsp)
Vanilla Bean, seed only - 1/2 bean
Eggs - 3
***************************************
For the Topping
Cream Cheese - 8 ounces
powdered sugar - 16 ounces (4 cups)
Vanilla Bean or Extract - 1 bean seeded or 1 tsp
Eggs - 3
Milk - 1/2 cup
********************************************
. Preheat the oven to 335 F and place the rack in the centre. Line the bottom of a 12 inch round cake pan with parchment or lightly coat a cupcake tray with non-stick oil-and-starch spray and place paper liners in the cups. (I just sprayed the edges of the holes with easy bake spray before putting my cases in).
2. Measure the dry ingredients and wet ingredients into separate bowls. Whisk each to combine.
3. Measure the Butter, shortening, sugar and vanilla bean into mixer bowl. Combine on a medium to low speed for about 5 minutes.
4. Add the eggs one at a time to the creamed butter mixture, allowing each to fully incorporate before adding the next.
5. Alternately add the dry and wet ingredients about a quarter at a time. Scrape the bowl to the bottom and mix for 20 seconds on a low speed.
6. Scoop the batter into prepared pans. (I filled the cupcake cases just under half full with this batter, when you top with the cheesecake batter you want the cupcake cases to end up about two thirds full, I have no idea if this is right the recipe doesn't specify, I might try a bit more cheesecake batter next time just to see).
topping
7. In a mixer bowl, beat the cream cheese on a medium speed until smooth, about 1 minute. Add the rest of the ingredients and mix for about 4 minutes.
8. Pour the mixture onto the cake batter in the cake pan or scoop it into the individual cupcake liners. For the cupcakes, bake for 18-24 minutes; for the cake, bake for approximately 35 minutes, or until the sides are lightly browned and a wooden skewer inserted into the centre comes out with just a few crumbs on it.
9. Sprinkle the cakes or cupcakes with powdered sugar if you like before serving.
Yield: One 12 inch round cake or 18 cupcakes
Warren Brown
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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