Copyright Thomas Saaristo  All Rights Reserved
Gooey butter cake
The name says it all


For the crust
2 cups flour
3 tablespoons sugar
1/3 cup butter

For the filling
1 1/4 cups sugar
3/4 cup butter
1/4 cup light corn syrup
1 large egg
2/3 cup evaporated milk

Sifted powdered sugar, for garnishing

Heat oven to 350 degrees Fahrenheit. Have ready a 9 x 9 x 2 baking tin

For crust
Combine the 1 cup flour and 3 tablespoons sugar in a medium bowl. Use a pastry
blender, your fingers, or two dinner knives to cut in the 1/3 cup butter until mixture
resembles fine crumbs ands starts to cling. Pat into the bottom of baking tin

For filling
Beat the 1 1/4 cups sugar and 3/4 cup butter in a medium bowl until thoroughly
combined. Beat in the corn syrup and egg until just combined. Add the 1 cup flour and
evaporated milk alternately to the filling, beating until just combined (batter will look
loose and curdled) Pour mixture into pan with crust

Bake 35 minutes or until cake is nearly firm when you shake it. Cool to room
temperature in pan on wire rack

Sift Gooey butter cake with powdered sugar then slice into squares