11.03.2009 4:19 pm
SLU grad’s gooey butter cake a hit in New York City
P-D Restaurant Critic and Food Writer
Molly Killeen
Killeen graduated from St. Louis University and subsequently attended the San Francisco Culinary Academy. She was the pastry chef at Amy’s Bread in New York City for about 11 years. She now runs Made By Molly at the Park Slope farmers market in Brooklyn, which is open on Sundays from May until Christmas. Her stock apparently sells out regularly.
(8 votes, average: 4.88 out of 5)
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Joe Bonwich has been the restaurant critic for the Post-Dispatch since 2002 and has covered the local food scene for various publications for more than 25 years. He does his best to maintain his anonymity so that he isn't recognized in restaurants (which is why his picture looks like it does). 
Congrats on your success Molly!
and for awesome gooey butter cake available locally, check out this place:
http://www.examiner.com/x-24081-Lafayette-Square-Restaurant-Examiner~y2009m10d23-Park-Avenue-Coffee-Offers-excellent-java-and-mouthwatering-gooey-butter-cakes
I like Gooey Louie!
Good for St. Louis. We need to have our local cuisine more nationally known. Congrats to Molly too!
I still don’t understand why toasted ravioli hasn’t caught on elsewhere. Them things is tasty!!!
Best baker in NYC by far.
Molly’s recipe is by far the best gooey butter cake ever. Beats Park Avenue, gooey louie, and straubs. Too many gooey butter cakes overdo the sweet without keeping balance. Hers is the absolute perfect balance of butter, salt, and sweet. When I go back to New York, I’ll have to venture to Park Slope for some goodness.
Article: http://www.nytimes.com/2009/11/04/dining/04appe.html?ref=dining
Recipe: http://www.nytimes.com/2009/11/04/dining/041arex.html?ref=dining
So proud of you Molly! You always did rock! xo
I guess it’s true that if you have talent you gotta leave st.louis to get your due and be appreciated. Not only that, but I suspect they aint coming back anytime soon.
Ms Killeen’s version sounds perfect. Less sweet than traditional with a yeast dough.