---------- Recipe via Meal-Master (tm) v8.05
  
       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.
  
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