Name: Ooey Gooey Butter Cake
Ingredients: 1 cup cake flour; 3 tablespoons granulated sugar; 1/3 cup butter; 1 1/4 cup granulated sugar; 3/4 cups 1 1/2 sticks butter, softened; 1 egg; 1 cup all-purpose flour; 2/3 cups evaporated milk; 1/4 cup light corn syrup; 1 teaspoon vanilla; icing sugar; 1 cup fresh orange juice; 2-3 teaspoons Stevia or sugar; 1½ tablespoon champagne vinegar; 1 tablespoon extra-virgin olive oil; 1 dash salt; 1½ pound fresh blueberries; 1 pound fresh strawberries; 1 large peach; ¼ cups fresh basil leaves

Instructions

NOTE: If you don’t have a skillet, I believe you can bake this in a greased 9-inch square baking dish (I’d use a glass one if you have it, and check it early and often. Remove when there’s some jiggle left.)

Combine orange juice, sugar and champagne vinegar in a small saucepan over medium heat and bring to a boil. Cook for 15 minutes until reduced to about a half cup. Whisk in olive oil and salt and let stand for 2 minutes
Combine blueberries, strawberries and peach slices in a large bowl. Add vinaigrette about 20 minutes before serving so that fruit is able to marinate...I think it tastes best if allowed to sit refrigerated until ready to use. Garnish with fresh basil leaves if desired.

Ooey Gooey Butter Cake