Seahawks 24, Gooey Butter Cake 19

This fall we are combining our love of the football and our dream of learning to cook. On Sunday morning, following a trip to a local farmer’s market/major supermarket chain, we will be preparing a meal from the city of the Seahawks opponent. Then at halftime we will throw our badly burned hands in the air and make hot dogs.

Seahawks vs. Gooey Butter Cake Preview

If you ever decide to make Gooey Butter Cake, keep one thing in mind. When you slice into the top layer of frosting, it should be gooey. Do not put it back in the oven. Your cake is done.

Baking the cake longer will just agitate your hungry guests, and if their team is playing a poor first half, well, they will turn on you more.

We were just happy to get to that point after our disastrous start. On our last day to sleep in, we woke up early and groggily started mixing yeast, water, milk and the other ingredients. Then we started to knead the dough. It stuck to our fingers at an alarming rate. The more we tried to scrape it off, the worse it got.

We added more flour to unstickify it, somehow got it back into the bowl, and waited for the yeast to do its thing. An hour later, it had not. We decided to cut our losses, go with what we had, and hoped for the best. Like a goal line fumble on fourth and one, it somehow worked out in the end.

The cake's top layer lives up to its gooey butter name. However, nothing can prepare you for how much sugar is going to be in each bite. You put sugar in the dough, then you put more sugar and corn syrup in the frosting, then right before you serve it you sprinkle confectionery sugar on the top.

SO MUCH SUGAR.

Between this cake, toasted ravioli and slingers, we have no idea how Jackie Joyner-Kersee became an Olympic Champion.

Our advice is to make the cake and then instead of frosting, cover it with spinach and kale.

Seriously, so much sugar -- we can still feel our brain wiggling.

Next Week-- Seahawks @ Breakfast Cheesesteaks, 10am