The recipe sounds like one the Community Bakery in Springfield served the school children in that district.
I tried to get the recipe for years from the owner who had retired and also there master baker.With no luck, at that time I owned a pastry shop in Springfield and customers would keep asking for gooey cake..at first I made the recipe about like the one Arvilla sent but that wasn't it.So I kept reserching my customers and what I found out was that it was a bread dough (probably a butter and egg enriched dough likt brioche)
The dough was rolled out onto a full sheet pan (like pan pizza) Allowed to proof.
Then a mixture like pecan pie filling (without the nuts)
was poured over the unbaked dough and baked until set.
the mixture would have eggs, butter, sugar and cornsyrup,probably vanilla too.This should be about a 1/4-1/2 inch thick.
it was then baked until the bread and custard were done.
They would then cut into large squares and it was given to the children as a nurishing snack, I believe this was done as a way to get protien and bread into the dietof the undernurised children of that period, it was around the depression. The grown children that had this bread never forgot it and when the Community Bakery closed in the 70's or 80's they refused to give there recipe out to anyone.
So you can see I would love to have the origal recipe.
please give me the name of the TV station and I will reserch and post my finding here.
Nancy