The last paragraph was repeated and cooking instructions were dropped from last week's Gooey Butter Cake. Here is the correct recipe. GOOEY BUTTER CAKE (Makes 2 cakes) For the sweet dough: 1/4 cup granulated sugar 1/4 cup hydrogenated vegetable shortening 1/4 teaspoon salt 1 egg 1 cake yeast 1/2 cup warm milk 2 1/2 cups flour 1 tablespoon vanilla For gooey butter: 2 1/2 cups granulated sugar 1 cup butter, softened Dash salt 1 egg 1/4 cup white corn syrup 2 1/4 cups flour 1/4 cup water 1 tablespoon vanilla Confectioners' sugar
Prepare sweet dough by mixing sugar with shortening and salt. Add egg and beat with electric mixer 1 minute until well blended. Dissolve yeast in warm milk. Add flour, then milk-yeast mixture and vanilla to sweet dough batter. Mix 3 minutes with dough hook. Turn dough out on floured board and knead for 1 minute.Place in a lightly greased bowl, cover with a towel and set in a warm place to rise for 1 hour.
Prepare gooey butter by combining sugar, butter and salt. Add egg and corn syrup. Mix enough to incorporate. Add flour, water and vanilla.
Divide dough into 2 pieces. Place in 2 well-greased 9-by-9-by-2-inch pans. Crimp edges half way up side of pans so gooey butter will not run out underneath. After dough is spread out, punch holes in dough with a fork (to keep dough from bubbling when baking).
Divide gooey butter into 2 equal parts. Spread over dough in each pan. Let cakes stand for 20 minutes. Then bake in a 375-degree oven for 30 minutes. Do not overbake; the batter will not be gooey if cakes are overbaked.
After cakes are cool, sprinkle tops with confectioners' sugar.