March 19, 2015 § 3 Comments
If you’ve never had gooey butter cake, you need to make this ASAP. If you’ve had gooey butter cake before, you need to make this ASAP. The St. Louis classic fused with speculoos (a.k.a. Biscoff or cookie butter) is one of the best combinations out there!
An easy, sweet dough is made and patted into a baking pan and the speculoos layer is spread on top of it. The whole thing is baked until the center is just undercooked so the cake remains moist, gooey, and irresistible! « Read the rest of this entry »