ST. LOUIS GOOEY BUTTER CAKE

CRUST:
1 cup all-purpose flour
3 tbsp sugar
1/3 cup butter or margarine
FILLING:
1 1/4 cups 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
powdered sugar (optional)

Preheat oven to 350 degrees.

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 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.

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.