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1
Prepare dough:
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2
Thoroughly grease 2 9x9x2 in square pans.
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3
Dissolve yeast in warm milk; set aside.
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4
Mix sugar with shortening and salt.
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5
Add egg and beat with mixer 1 minute until well blended.
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6
Add flour, then milk-yeast mixture and vanilla to sugar mixture.
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7
Mix 3 minutes with mixer (use dough hook if possible).
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8
Turn dough on floured surface and knead for 1 minute.
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9
Put in lightly greased bowl, cover with towel and set in warm area to rise for 1 hour.
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10
Divide dough into 2 equal parts and place each in pan.
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11
Crimp dough halfway up sides, so gooey butter does not run underneath.
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12
Poke holes in dough with fork so it won't bubble when baking.
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13
Make gooey butter filling by:
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14
Combining sugar, butter and salt.
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15
Add egg and corn syrup.
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16
Mix just enough to incorporate.
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17
Add flour, water and vanilla.
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18
Divide butter into two parts and spread over dough.
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19
Let cakes stand for 20 minutes.
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20
In the meantime preheat oven to 375 degrees F.
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21
Bake 20 minutes, but DO NOT overbake, or topping will not be gooey.
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22
Cool cakes completely, then sprinkle with confectioner's sugar.
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23
** If using 10-inch springform pan, it makes one cake. Let the cake cool and then release sides.
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24
**Serve at room temperature, but store in the fridge.
