Recipe(tried): St. Louis Deep Butter Cake (2)

Here are two recipes for the St. Louis Deep Butter Cake. I've tried them both, and think that the first is closer to the real thing.

If you're familiar with these St. Louis cakes, and you make either of the recipes, let us know how they come out. The first time I made the first recipe I thought it was a perfect duplication of the deep butter cakes we used to get at Lake Forest Bakery, but in subsequent attempts I can't quite get the same taste!

The originals of both of these made enormous quantities (over 50 cakes each), so I divided by an appropriate number to make a reasonable sized cake. The recipes don't include the bottom layer, which is either a streusel or some kind of yeast dough.

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DEEP BUTTER CAKE #1:

1/2 pound sugar
3.5 ounces shortening (Crisco)
2 ounces margarine
1 egg
1/4 pound water
4.5 ounces cake flour
1 teaspoon vanilla
1/2 ounce dry milk

(yellow food coloring if wanted)

Cream the sugar, shortening, and margarine together well, add the egg, and then slowly add the remaining ingredients. Mix well.

Bake at about 375 degrees F for 25 minutes, testing frequently so you don't overcook it.

(Note: I've tried the recipe with butter instead of margarine, and amazingly enough this butter cake tastes better with the margarine!)

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DEEP BUTTER CAKE #2:

1/2 pound sugar
3 ounces shortening
3 ounces unsalted butter
a pinch of salt
1/3 ounce dry milk
1 egg
1/4 pound water
1 teaspoon vanilla
1/12 ounce liquid butter flavoring
4.5 ounces cake flour

Same directions as for recipe #1.

I prefer the first recipe.

Be sure to let us know if you try these.