David Smith wrote to Dallas Vinson <=-

1 c or 1 stick of oleo(???)

First of all, Oleo is the old name for Margarine, I would personally use real butter, you'll get a much better flavor without all the chemicals.

I was wondering if that was a flavor of butter. The 1 cup or 1 stick
threw me off though because I know 1 stick of butter isn't 1 cup.

Thanks for the info!

Oleo is short for "oleomargerine" the real name of fake butter.

A "stick" of butter (or margerine) contains 1/4 pound, 1/2 cup or 8 tablespoons. Many companies print their wrappers with tablespoon marks
to make measuring easy.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Original St. Louis Gooey Butter Cake (Heimburger Bakery)
Categories: Cakes, Desserts, Dairy
Yield: 9 Servings

MMMMM---------------------------CRUST--------------------------------
1 c A-P flour
3 tb Sugar
1/3 c Butter; softened

MMMMM--------------------------FILLING-------------------------------
1 1/4 c Sugar
3/4 c Butter; softened
1 lg Egg
1 c A-P flour
2/3 c Evaporated milk
1/4 c Light corn syrup (Karo)
1 ts Vanilla
Powdered sugar

Set oven to 350┬║F/175┬║C.

Grease or coat a 9" x 9" x 2" metal baking pan with
cooking spray.

TO PREPARE CRUST: In mixing bowl, combine flour and
sugar. Cut in butter until mixture resembles fine crumbs
and starts to cling. Pat into the bottom of the greased
baking pan.

TO PREPARE FILLING: In mixing bowl, beat sugar and butter
until light and fluffy. Mix in egg until combined. Add
alternately the flour and evaporated milk, mixing after
each addition. Add corn syrup and vanilla. Mix at medium
speed until well blended. Pour batter into crust-lined
baking pan. Sprinkle with powdered sugar.

Bake at 350┬║F/175┬║C for 25 to 30 minutes or until cake
is nearly set. Do not overcook. Cool in pan. Dust with
additional powdered sugar.

NOTES: Believe it or not, Gooey Butter Cake is not a
Southern recipe nor is it originally a Paula Deen recipe
even though it is featured as one of her recipes on Food
Network and in her new cookbook, Southern Cooking Bible.

Gooey Butter Cake originated in St. Louis, MO, in the
1930s. The original bakery, owned by a John Hoffman,
hired a new baker who accidentally inverted two
ingredients resulting in a gooey cake that became a best
seller in bakeries throughout the St. Louis area.

I dusted prior to baking and again after cooling.

TASTE TEST RESULTS: The Original Gooey Butter Cake is a
denser and less sweet version from the ones most of us
are used to eating. When I make this again, I would make
sure not to cook it as long so that it remains gooey.
Those who aren't big Gooey Butter Cake fans seemed to
prefer this one.

Serves 9

Adapted from Heimburger Bakery and published on the
Junior League of St. Louis website and in the St. Louis
Post-Dispatch.

RECIPE FROM: http://www.mamasemptynest.com

Uncle Dirty Dave's Archives

MMMMM

... As for butter versus margarine, I trust cows more than chemists.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)