Prep 10 mins
Cook 35 mins
This is an old Philadelphia bakery recipe, that I have eaten more times than I would like to think about. I have never made it before, but one of my resident's daughter made this cake and I begged for the recipe and here it is.
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1⁄3 cup butter, do not substitute margarine
- 1 cup sugar
- 3⁄4 cup butter
- 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 degrees.
- 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.
- Filling: cream sugar and butter.
- 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.
- (Yes, 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.