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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl combine 1 cup flour and 3 tablespoons sugar.
3. Cut in 1/3 cup butter until it becomes fine crumbs.
4. Pat evenly into bottom of an ungreased 9 x 9 pan.
5. Filling: cream sugar and butter.
6. Add corn syrup and egg until just combined.
7. Stir in 1 cup flour with the evaporated milk alternately.
8. Do not mix more that just necessary to mix ingredients together.
9. (Yes, the batter is supposed to look curdled).
10. Pour mixture over crust.
11. Bake for 35 minutes or until the cake is almost firm when you gently shake it.
12. Cool in pan on wire rack.
13. Dust cake with sifted confectioners sugar before serving.
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