Prep: 20 minutes
Bake: 35 minutes
1 cup all-purpose flour
3 tbsp granulated sugar
1/3 cup butter
1 1/4 cups granulated sugar
3/4 cup butter, softened
1/4 cup light-color corn syrup
1 egg
1 cup all-purpose flour
1 5-ounce can evaporated milk (2/3 cup)
Powdered sugar (optional)
1. 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 mixture into the bottom of a 9x9x2-inch baking pan; set aside.
2. For filling: In a mixing bowl, beat 1 1/4 cups granulated sugar and 3/4 cup butter with an electric mixeron medium speed until combined. Beat in corn syrup and egg just until combined.
3. Add 1 cup flour and evaporated milk alternately to beathen 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 you gently shake it. Cool in pan on a wire rack. If you like, sift powdered sugar over cake before serving.
