ST. LOUIS GOOEY BUTTER CAKE

This recipe comes from Rozanek's Bakery, St. Louis, Missouri. This bakery has been in business for over 60 years.

FOR THE CRUST:
1 cup all-purpose flour
3 tablespoons granulated sugar
1/3 cup butter or margarine
FOR THE FILLING:
1 1/4 cups granulated sugar
3/4 cup butter or margarine
1/4 cup light corn syrup
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk

Preheat oven to 350 degrees F.

FOR THE CRUST:
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 into the bottom of a 9-inch square baking pan.

FOR FILLING:
In the mixing bowl, beat the 1 1/4 cups sugar and 3/4 cup butter or margarine until combined. Beat in the corn syrup and egg until just combined.

Add the 1 cup flour and evaporated milk alternately to the mixing bowl, beating until just combined (batter will appear slightly curdled). Pour into crust-lined baking pan.

Bake at 350 degrees F for about 35 minutes or until cake is nearly firm when you shake it. Let cool in pan on wire rack.

TO SERVE:
Remove to serving plate. Sprinkle with confectioners' sugar.