Goo in my Butter Cake


#1

This is my version of a Ooey Gooey Butter Cake. I find it interesting to read the history on how a dessert came about, and just like most things in history, many different versions exist. **history** The Gooey Butter Cake originated in the 1930s. According to legend, a German baker added the wrong proportions of ingredients in the coffee cake batter he was making. It turned into a gooey, pudding-like filling. My favorite story: This cake is a legendary Depression-era mistake. The story goes something like this: A baker in St. Louis accidentally mixed up the ingredient proportions for his cake, resulting in a gooey texture. Because it was the Depression, they couldn’t just throw it out, so they sold it and it was an instant hit. Whatever the true history, it is loved by many, their are many different versions, here is my version. Enjoy. Learn more about mixing here: https://www.diydownunder.com/ https://www.facebook.com/groups/diydownunder/ https://discord.gg/kH4Fqbc https://www.youtube.com/channel/UCTCwb7ULyfJALQlehomZZQA www.instagram.com/diydownunder Have you tried this recipe?! Please rate this recipe and comment below! I would LOVE to hear your experience.


This is a companion discussion topic for the original entry at https://alltheflavors.com/recipes/119884

#2

I love the little story and your version, I am becoming a big fan of cake batter dip! I also think this is the sort of cake flavor profile that would be fun for a group to try and mix because there would so many different version and they would all be YUMMY!!!


#3

Absolutely, as I was looking around at different versions some were chocolate, coffee, butter pecan, and even funfetti. I kept this a basic version, that could definitely be played with.


#4

Do you think FW yellow cake would work in place of the white? Or JF yellow cake?


#5

Absolutely, I would do JF yellow cake to keep the coils cleaner. :yum:


#6

After reading your reply, just realized that I only have FW… F@¢k those coils! :rofl:


#7

Did you alter the recipe further to add the VT Maple Syrup and remove TFA Pistachio and FW Vanilla Butternut? I had been meaning to mix this up but my saved version has these variables and I mixed it from the saved version so I’m confused lol.

Either way the cakey, mouth feel base is there but I was curious. Thanks! Will have more feedback if I can also mix it as written now.


#8

Hi, Sorry I just saw this question. I never had TFA Pistachio or FW Vanilla Butternut in my original version. Very strange. I just saw your cake recipe, and that is what led me back to this recipe and saw your comment.