---------- 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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