Gooey Butter Cake - cooking recipe

Ingredients

For dough
1/4 cup sugar
1/4 cup shortening
1/4 teaspoon salt
1 large egg
1 (5/8 ounce) compressed yeast cake (or substitute 1 envelope dry yeast)
1/2 cup warm milk
2 1/2 cups flour
1 tablespoon vanilla extract
For gooey butter filling
2 1/2 cups sugar
1 cup butter, softened
1 dash salt (less than 1/8 teaspoon)
1 large egg
1/4 cup light corn syrup
2 1/4 cups flour
1/4 cup water
1 tablespoon vanilla extract
confectioners' sugar

Preparation

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