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| Phila Butter Cake |
"Here it is, a cake with a ooey gooey buttery topping. Bet it'll carry back the reminiscences or make some new ones."
Ingredients :
- 1/4 cup white sugar
- 1/4 cup shortening
- 1/4 teaspoon salt
- 1 egg
- 1 (0.6 ounce) cake compressed sparkling yeast
- 1/2 cup warm milk
- 2 half cups all-cause flour
- 1 tablespoon vanilla extract
- 2 half of cups white sugar
- 1 cup butter, softened
- 1/eight teaspoon salt
- 1 egg
- 1/4 cup light corn syrup
- 2 1/4 cups all-purpose flour
- 1/4 cup water
- 1 tablespoon vanilla extract
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- Combine 1/four cup white sugar, shortening and 1/four teaspoon salt. Beat in the egg and blend for one minute or till nicely blended
- Dissolve the yeast inside the heat milk. Add the milk and yeast aggregate, vanilla and a pair of 1/2 cups flour to the shortening mixture. Mix for 3 mins with a dough hook or with fingers.
- Turn dough out on a floured board and knead for one minute. Place dough in a medium length lightly greased bowl, cowl and set in a warm location to rise for 1 hour.
- While dough is rising put together gooey butter topping. Combine the last sugar, butter and salt. Add the egg and corn syrup. Mix until simply combined. Add the flour, water and vanilla and mix to combine. Set aside.
- Grease 9x9 inch square baking pans.
- Divide dough into portions and vicinity them into the prepared pans. Crimp the edges halfway up the edges of the pans to prevent the topping from jogging underneath. With a fork poke wholes into he bottom of the dough. Divide the topping into two same elements and unfold over the dough in every pan. Let the cakes stand for 20 minutes.
- Preheat oven to 375 ranges F (190 levels C).
- Bake cakes for half-hour. Do now not overbake, the topping ought to live gooey. After the cakes have cooled sprinkle tops with confectioners' sugar.
Notes :
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