Title: ST. LOUIS GOOEY BUTTER CAKE
Categories: Cakes
Yield: 9 Servings
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.
