Ready in 45 minutes
Try this South St Louis Deep Gooey Butter Cake recipe, or contribute your own.
"I have made this over the years as it appears on many sites - everytime I made this the crust would come out dry and crumbly. I decided to switch and try oil/margarine tub spread. Will never go back to butter. The crust is moist and gooey as I remember having this when I loved in St. Louis. No more dryness. And yes, plan on a sweet desert - I offset at times with pecans or mini-chocolate chips."
Mix ingredients for bottom layer and put into a greased and floured 9x13 pan or two eight inch pans. Mix and spread topping over bottom layer in pan. Sprinkle with additional powdered sugar. Bake 40 to 45 minutes at 350 Posted to MC-Recipe Digest by KateyKC~~at;aol.com on Feb 16, 1998
tschoultz 2y agoEveryone in my house loved it. Topped it with whip cream! So easy to make!
Linda.barnes241 2y agoLove this
jeri_farough 2y agoI've been enjoying this for years here in the Show Me State!
platinumdiva 2y agoHas been a long time favorite of our family. I'm asked to bring it to Christmas every year.
michellemodery71 2y ago
notsohomemade 2y agoDelicious. Easy to make. But I hope the calorie count on my phone is wrong.
kimella 2y agoI'm from st Louis and this is about as close as you get to real thing.
kriszeldapabillore 2y ago'Love this recipe.. So easy to make..
Haileydickens 2y agoVery good recipe. But you can't forget to blend the cream cheese mixture with an electric mixer first.
MelanieRRT 2y agoMine was over cooked at 40 minutes. Check this at around 30 to 35 minutes. It is actually good even over cooked!