St. Louis Gooey Butter Cake

• 1 cup all-purpose flour
• 3 tablespoons granulated sugar
• 1/3 cup butter
• 1 ¼ cups granulated sugar
• ¾  cup butter, softened
• ¼ cup light corn syrup
• 1 egg
• 1 cup all-purpose flour
• 2/3 cup evaporated milk, 5 ounce can
•     powdered sugar

1.  In a medium bowl, combine 1 cup flour and 3 tablespoons granulated sugar.  Use a pastry blender to cut 1/3 cup butter until mixture resembles fine crumbs and starts to cling.  Pat mixture into bottom of a 9X9 inch baking pan; set aside.

2.  For filling:  In a mixing bowl, beat 1 ¼ cups granulated sugar and ¾  cup butter with an electric mixer on medium speed until combined.  Beat in corn syrup and egg just until combined.

3.  Add 1 cup flour and evaporated milk alternately to beaten  sugar-butter mixture, beating until just combined after each addition (batter will appear slightly curdled). Pour into crust-lined baking pan.

4.  Bake in a 350° degree oven about 35 minutes; or until the cake is nearly firm when u gently shake it.  Cool in pan on a wire rack.  If you like, sift powdered sugar over the cake before serving.