St. Louis Gooey Butter Cake

I found this recipe in the cake folder of recipes on my computer.  I have no idea where this was originally from.  I made this cake as written. The cake had a very good flavor and the texture of the filling was almost custard like.  


Both Kevin and I enjoyed this cake for its unique texture and vanilla flavor.  We did note that it was a bit sweet. I thought the addition of some sort of berries when serving would cut some of the sweetness.


One of my favorite chefs on The Food Network is Paula Deen.  She is famous for her Gooey Butter Cakes in all flavors.  Her recipes, however, all are made with a cake mix for the crust and include cream cheese in filling.  At some point in the future, I will make her version and compare the two to determine which is the better one.

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.