St. Louis Gooey Butter Cake

1 c All-purpose flour

3 tb Sugar

1/3 c Butter or margarine

1 1/4 c Sugar

3/4 c Butter or margarine

1/4 c Light corn syrup

1 Egg

1 c All-purpose flour

2/3 c Evaporated milk

Powdered sugar; optional Recipe by: Midwest Living, October 1994 Preheat oven to 350 degrees. In a mixing bowl, combine 1 cup flour and 3 tablespoons sugar. Cut in 1/3 cup butter until mixture resembles fine crumbs and starts to cling. Pat in the bottom of a 9-inch square baking pan. For the filling, beat the 1 1/4 cup sugar and 3/4 cup butter until combined. Beat in the corn syrup and egg just until combined. Add the 1 cup flour and evaporated milk alternately, beating just until combined

(batter will appear slightly curdled). Pour into crust-lined pan and bake for about 35 minutes, or until cake is nearly firm when you shake it. Let cool in pan on a wire rack. Remove to a serving plate; sprinkle with sifted powdered sugar, if you like.
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