Saint Louis Gooey Butter Cake
Recipe from Midwest Living

This wonderfully rich cake doesn't need frosting. Serve it for dessert with just a sprinkling of powdered sugar.

Saint Louis Gooey Butter Cake

by 3  people

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  • 1   cup 
    all-purpose flour
  • 3   tablespoons 
    granulated sugar
  • 1/3  cup 
  • 1 1/4  cups 
    granulated sugar
  • 3/4  cup 
    butter, softened
  • 1/4  cup 
    light-colored corn syrup
  • 1   
  • 1   cup 
    all-purpose flour
  • 1  5  ounce can (2/3 cup) 
    evaporated milk
    Powdered sugar (optional)
In a medium bowl, combine 1 cup flour and 3 tablespoons granulated sugar. Use a pastry blender to cut in 1/3 cup butter until mixture resembles fine crumbs and starts to cling. Pat butter mixture into the bottom of a 9x9x2-inch baking pan; set pan aside.
For filling:

In a mixing bowl, beat 1-1/4 cups granulated sugar and 3/4 cup butter with an electric mixer on medium speed until combined. Beat in corn syrup and egg just until combined.
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.
Bake in a 350 degree F oven about 35 minutes or until the cake is nearly firm when you gently shake it. Cool in pan on a wire rack. If you like, sift powdered sugar over cake before serving. Makes 12 servings.
Nutrition information
Per Serving: cal. (kcal) 347, Fat, total (g) 18, chol. (mg) 5, sat. fat (g) 11, carb. (g) 44, fiber (g) 1, pro. (g) 3, vit. A (IU) 534.49, vit. C (mg) 0, sodium (mg) 142, calcium (mg) 40.39, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
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