What follows is the booth owner and St. Louis native Molly Killeen's recipe for GBC. It's not quite the genuine St. Louis article -- "New Yorkers like things less sweet than in the Midwest," Killeen tells Clark -- but the result is infinitely satisfying. (Note: Habitual readers of "A Good Appetite" will have observed that Clark's many cooking experiments always turn out well. Why is that?)
"Oh no!" I groaned loudly. The man turned around.
"Excuse me," I said, panicking, "I'll buy you anything else you want if you let me have that cake."
He looked at me with pity. My husband and baby inched away, embarrassed.
"You really want this cake," the man said, agreeing to give it to me in exchange for a brownie and two coconut bars. It seemed fair.
I took a big bite. It was nearly what my friend described, though I'd say it was more moist and cakey than gooey. Nonetheless I was hooked, and did not want to wait for next week to get more. I'd just have to make it myself.
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