Gooey Louie Game from Ideal for 5 years +

Product Information

The true St. Louis signature cake. Hundreds upon thousands of slices of this Gooey Louie have been enjoyed around the globe over the years. From-scratch buttery, dense crust (new and improved!), topped with delicious goo. Eat it warm, room temperature or frozen for a candy-like experience. Only the finest ingredients used to prepare this St. Louis delicacy — butter, sugar, eggs, cream cheese and pure vanilla extract.

Did you know the “magic” version of this recipe? You simply mix all the ingredients in one bowl and then bake. There is no layer separation, but the flavor and texture are still amazing! Although this is called ooey gooey butter cake, it is technically a bar. Most recipes are made in a 9×13 pan and then cut into a bar shape, so when you make an ooey gooey butter cake you are technically making a bar! I chose to make mine in a 9×3 round cake pan just because I love round cakes, but if you choose to make yours in a 9×13 pan keep an eye on cooking times. The rest of the recipe is the same!Open Gooey Louie’s nose door and either attach the looped gooey into the groove in the trigger or attach the end of the rubber band with the gooey to the trigger. (fig. 3) We had an hour to kill after arriving at the airport in Philly. Did a random internet search for a cheesesteak place near the airport. Took a chance on Looies and glad we did. Seriously, take a chance on a small local joint- you can... thank me later. Ooey Gooey Butter Cake is almost an American classic! Since the 50’s moms and grandmas have been making Ooey-Gooey Cakes for all to enjoy. You may be surprised by the ingredients! Make sure to try Chocolate Ooey Gooey Cake too!

Makesure you prepare your pan correctly. I use GOOP {Homemade Baker’s Spray}and think it’s far superior to any product you can buy at the store. If you don’t want to make GOOP, grease your pan then line with parchment paper. Its all we do! For the past 15 years, Gooey Louie has been consistently voted "Best GBC in St. Louis" year after year. Without our amazing customers, Louie would be really lonely, that's for sure. So, what do you say? Let's get this gooey butter party started, shall we? When taking this steak in my hands it was like someone gave me a dumbbell. Very heavy steak sandwich and you could smell it through the bag. This was a more finely chopped steak than some in the area, depending on what you like that's either a good or bad thing. For me personally, I like both styles so I was happy one way or another. There was a ton of cheese on this steak to match the ton of meat. The bread was very solid, not ripping or falling apart at all. The onions were a small dice (which I love) and were cooked perfectly. All in all this was a really solid sandwich. We're proud to say our original gooey butter has been consistently awarded "Best Gooey Butter" consecutive years in a row. Thank you! Take one of the longest gooeys and knot the rubber band around the wide end of the gooey. In later versions of the game, we included looped gooeys that can be used in place of a long gooey and rubber band for easier attachment to the trigger. (fig. 2)Note: If Louie’s head won’t stay closed, open the nose door and reposition the gooeys so that they are not pushing up against the trigger. Before making this I studied a lot of Ooey-Gooey Cake recipes. One comment was very, very common: “It’s very sweet”. But I can handle sweet, I mean, I have made Chocolate Ooey Gooey Cake, S trawberry Ooey Gooey Cake, even Red Velvet Ooey Gooey Cake!I like sweet, but just be prepared. It is VERY sweet!

I like to serve this ooey gooey butter cake with a light topping of powdered sugar at the end. Some people prefer whipped cream too. Why not add something a little sweeter to the top of this already sweet cake? One of the gooeys will make Louie sneeze his brains out! Replace his brain, push in his eyes, and return all of the gooeys to his nose to play another hilarious game. For those who believe that there absolutely, positively MUST be a winner, we offer the following “other” way to play… Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.Useroom temperature ingredients. Set your butter and cream cheese out a couple hours before you plan on making this amazing cake. You will not regret it!