philadelphia butter cake

thanks to anyone who produces the recipe

I'm sorry I don't have a recipe, but man is that good stuff. A woman who
used to work here at Penn would get a house at the shore with 4
girlfriends. They would all bring a dinner each for everyone (5 nights...)
and each of them would bring a butter cake... that's my kind of
vacation...

Laurie Z. MST #65818
You do it, I'm bitter. -Crow

Mix and pour into 9x12 pan -
1 egg, 1 yellow cake mix, 1 stick softened butter

Then beat together for 5 minutes -
8 oz. softened cream cheese, 1 box confectioner's
sugar (also called 10X sugar), 2 eggs, and 1
teaspoon vanilla. Pour this on top of the cake
base and bake 35-40 minutes at 350 until browned.
Cool 15 minutes and cut into squares.

This is a very rich, sweet, gooey, buttery cake. Hope
it's the one you're looking for! Let me know how you
like it.

it's the one you're looking for..........May

Tom Logue wrote:

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He who beats his sword into a plowshare usually
ends up plowing for those who kept their swords
Anon

Address is Anti-Spammed...... remove NOSPAM to reply

May's Pearls of Wisdom <veck...@kandinsky.hf.intel.com> wrote in
message news:37051723...@kandinsky.hf.intel.com...

I am a born and raised Philadelphian. Until know, I didn't know that the
delicious butter cake that's popular here is called "Philadelphia butter
cake". Is this cake a Philadelphia tradition? I had assumed that butter
cake was common in other areas of the United States too since its so
amazingly tasty and the ingredients look like they would be readily
available just about anywhere (i.e., butter, sugar, and flour).

Alan Boles wrote:

Unless you have had this cake, you cannot imagine how good it is or what it
is. Nothing like the typical sheet cake, this is a thing cake in a pan with
goo on top. Took me a long time to finally find a good recipe. Here are
two.
Ed
e...@snet.net

Butter Cake
Cake Ingredients:
2 1/2 cups all-purpose flour
1 package active dry yeast
1/2 cup milk
1/4 cup sugar
1/4 cup shortening
1/2 teaspoon salt
1 egg 1 teaspoon vanilla extract, optional
1/2 teaspoon lemon extract optional

Butter Topping
1/4 pound (1 stick) butter
1/2 pound confectioners' sugar (approximately 1 3/4 cups)
1 egg
2 ounces milk
2 teaspoons vanilla extract
1/4 cup flour

In mixer bowl, combine one cup flour and yeast.

Combine milk, sugar, shortening and salt (and flavorings if used) in
saucepan and heat just until warm (115 to 120 degrees), stirring to melt
shortening.

Add liquid to dry ingredients in mixer bowl; add egg. Beat at low speed of
electric mixer for 30 seconds, scraping sides of bowl. Beat three minutes at
high speed.

By hand, stir in enough of the remaining flour to make a soft dough. If it
becomes difficult to stir, turn dough out onto lightly floured surface and
knead in remaining flour. Dough will develop a smooth, elastic texture after
five minutes of firm kneading.

Shape dough into a ball. Place in greased bowl, turning once to grease
surface. Cover; let rise until double (about 75 minutes). Punch down; divide
dough in half.

Roll each piece out like pie dough and line two 9 or 10 inch greased cake
pans. Bring edges slightly up the sides of pans.

Divide Butter Topping between pans; spread evenly on top.

Proof (let rise) slightly and bake in preheated 400-degree oven for
approximately 30 minutes, or until done. Top will brown.

Butter Topping:

Cream butter and confectioners' sugar thoroughly.

Add egg and cream the mixture until light. Stir in milk and vanilla extract.
Add flour and mix thoroughly.

Spread on top of cake doughs as indicated in cake recipe.

Philadelphia German Butter Cake

1/4 cup granulated sugar
1/4 cup hydrogenated shortening
1/4 teaspoon salt
1 large egg
1 envelope active dry yeast
1/2 cup warm milk
2 1/2 cups all-purpose flour
1 tablespoon vanilla
Butter Cake Topping (recipe follows)

Prepare dough by mixing sugar with shortening and salt. Add egg and beat
with mixer one minute until well blended. Dissolve yeast in warm milk Add
flour, then milk-yeast mixture and vanilla to dough batter.

Mix three minutes with dough hook or by hand. Turn dough onto floured board;
knead one minute. Place in lightly greased bowl, cover with towel and set in
warm place to rise for one hour or until doubled. Meanwhile, prepare
topping; set aside.

Divide dough into two pieces. Roll or pat to fit well-greased 8 inch square
pans or one 9 by 13 by 2-inch pan. Crimp edges halfway up sides of pan to
hold topping in.

When dough is spread, prick dough with fork to prevent bubbling. Divide
topping; spread over dough. Let cakes stands 20 minutes.

Bake at 375 degrees for 30 minutes or until done. Do not over bake. Topping
should be crusty but gooey. Let cool before cutting.

Butter Cake Topping

1/2 pound (2 sticks) unsalted butter
2/3 cup flour
2 cups extra-fine sugar
2 extra-large eggs
4 to 5 tablespoons milk

Cream butter. Stir together flour and sugar.
Gradually beat sugar mixture into butter.
Add eggs, one at a time, beating well after each addition.

By the teaspoonful, add just enough milk to bring mixture to a consistency
for easy spreading over cake, being careful not to make it too runny. Use as
directed in recipe for Butter Cake.
.

I don't know where the traditions started and one of the recipes I posted is
called a German butter cake. I've never seen it outside of Philly. Any of
the so called butter cakes I've seen were nothing more than yellow cakes
with some butter in them, nothing like the type from Kahl's or Rillings
bakeries.
Ed
e...@snet.net
http://pages.cthome.net/edhome

In Texas, it is called Gooey Butter Cake, or Treebeard's Butter Cake.
Rosie

I too was born a nd raised in Philadelphia, in the once German neighborhood of
Olney. And since the buttercake I was privileged to eat then came from a German
bakery, I always assumed it was German in origin. I've tried to replicate it,
but alas, the real thing seems lost in the distant past. I haven't even been
able to come close to making the buttercake I remember.

I often think of how much better one could sometimes eat when times where less
prosperous and products were not made en masse and packaged for a
characterless, universal taste.
Cantabene

Hear, hear!! Likewise for produce grown in real soil until it's ripe.
(see my next post, about black beans)

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I'm from Philly too and we can't call it anything because our mouths are
full of butter cake.

Tara Danielle wrote in message <7eifuk$b88$1...@nnrp1.dejanews.com>...

Damsel in dis Dress wrote in message
<372aacee....@netnews.worldnet.att.net>...
>"Pete" <spfl...@aeosince.com> spake unto us, saying:

>Posted earlier by Edwin Pawlowski

Virginia Tadrzynski

2 teaspoons active dry yeast
1/4 cup lukewarm water
1 stick unsalted butter, at room temperature
1/2 cup sugar
1/2 teaspoon salt
1 cup sour cream
2 large eggs
2 cups pastry flour
1 tablespoon butter (for greasing pan)
1/4 cup bread crumbs
3 tablespoons butter, chopped into bits and kept cold
2 tablespoons granulated sugar

Add the yeast to the warm water and set aside.

Cream the butter, the 1/2 cup of sugar and the salt, then add the sour cream.

In another bowl, beat the eggs until they are lemon-colored, then whisk them
vigorously into the butter-sugar mixture. Stir in the yeast. Sift in the flour
and stir to form a soft, sticky batter. Cover and set in a warm place until
doubled in bulk (about 1 hour).

Preheat oven to 375 degrees. Stir down the raised batter.

Grease a 10-inch-square baking tin with the tablespoon of butter and dust
generously with the bread crumbs.

Spread the batter evenly in the prepared pan. Cover with a damp cloth and
allow to rise in a warm place until the batter is more than halfway up the
sides of the pan.

Remove the cloth, dot the top of the cake with the cut-up butter and sprinkle
with sugar.

Bake for 25 to 30 minutes or until the cake is done in the center. Cool on a
rack.

Bye,

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