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Gooey Butter Cake: Baker's Gooey Butter Cake

Source of Recipe

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Recipe Introduction

from the personal collection of the late Marian O'Brien, food editor of the now defunct St. Louis Globe Democrat...I really owe part of my love of recipes to Marian. As a teenager in the 50's I started collecting her weekly columns and was first introduced to the world of the "written Receipt" crust:
1/4 c. milk
1/4 cup water
1/2 stick soft butter[1/4 cup]
1 package dry yeast
2 1/2 cups all purpose flour
1/4 cup sugar
1/2 tsp. salt
1 large egg

Heat milk, water, butter over low heat until warm. Cool to lukewarm...mix yeast with 3/4 cup flour, sugar and salt in large mixing bowl, add milk mixture...beat at medium speed for 2 minute. Scraping bowl....add:
1/4 cup flour, then egg.

Beat at high speed for 2 minutes, scraping...remove beaters and stir in enough flour to make a thick but not sticky dough. Turn onto a floured board. Knead about 5 minutes, adding a little flour if needed, until smooth and elastic...divide in half...place in 2 greased and floured 8" square pans...press as thin as possible and up around edges. Let rise while preparing filling. Preheat oven to 350 degrees

Filling:
2 sticks[1 cup] butter
1/2 cup shortening [Crisco]
beat until fluffy, then add
1/2 cup sweetened condensed milk [Eagle Brand]
beat until light add
3/4 cup white corn syrup, mix in and add
2 eggs
pinch of salt
1 1/2 tsp vanilla

Add:
3/4 cup flour alternately with 1/4 cup Eagle brand to the creamed mixture

Pour over dough in 2 pans. Bake about 30 minutes, cool, filling will set after cooling...sift tops with powdered sugar... this is a long process but truly worth the trouble, just as boow1's recipe ..