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Measurements

Gooey Butter Cake

9 servings

2 cups all-purpose flour
3 Tbs. sugar
1/3 cup butter
1 1/4 cups sugar
3/4 cup butter
1/4 cup light corn syrup
1 egg
2/3 cup evaporated milk
sifted powder sugar

In a mixing bowl, combine the 1 cup flour and 3 tablespoons sugar. Using a pastry blender, cut in the 1/3 cup butter until mixture resembles fine crumbs ands starts to cling. Pat into the bottom of an ungreased 9x9x2-inch baking pan.
For filling, in a mixing bowl, beat the 1 1/4 cups sugar and 3/4 cup butter until thoroughly combined. Beat in the corn syrup and egg until just combined.
Add the 1 cup flour and evaporated milk alternately to the filling, beating until just combined (batter is supposed to look curdled.)
Pour into crust-lined baking pan. Bake in a 350 degrees F oven about 35 minutes or until cake is nearly firm when you shake it. Cool in pan on wire rack. Sift with powdered sugar.

Other serving suggestions:
1. For added flavor, stir in fruit such as strawberries, sliced apples, or sliced peaches to the filling right before pouring onto crust.

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