Prep 15 mins
Cook 35 mins
A lovely, sweet treat from the City of Brotherly Love, Philadelphia!
- 2 cups all-purpose flour, divided
- 3 tablespoons sugar
- 1⁄3 cup butter, no substitutions
- 1 cup sugar
- 3⁄4 cup butter, no substitutions
- 1⁄4 cup light corn syrup
- 1 egg, beaten
- 2⁄3 cup evaporated milk
- confectioners' sugar, sifted for the topping after it bakes
- Preheat oven to 350°F.
- In a large bowl, combine 1 cup flour and 3 tablespoons sugar.
- Cut in 1/3 cup butter until it becomes fine crumbs.
- Pat evenly into bottom of an ungreased 9 x 9 pan.
- For the filling, cream sugar and butter together.
- Add corn syrup and egg until just combined.
- Stir in 1 cup flour with the evaporated milk alternately.
- Do not mix more that just necessary to mix ingredients together (the batter is supposed to look curdled).
- Pour mixture over crust.
- Bake for 35 minutes or until the cake is almost firm when you gently shake it.
- Cool in pan on wire rack.
- Dust cake with sifted confectioners sugar before serving.
This is pretty tasty & so easy to make. I was hoping this was a copycat recipe for the Bambino Huey's served at Boccone's Italian restaurant in San Antonio. It's close, but not what I was looking for. I think I'll probably need to almost double the sugar to get closer to Boccone's version. Thanks for posting this.
That sounds delicious but I believe the commercials for Bambino Huey mentioned they were made with butter, cream, cream cheese and sour cream. If not all four of those ingredients, then a combination of at least three of them. Boccone's has been closed for several years, but I used to eat there frequently when I lived there and always ordered the chocolate version for dessert. They also were for sale at HEB, and I once brought several boxes back to SC after being stranded in the Dallas airport for 36 hours. They were perfectly fine after I baked them!