Cooking & Baking

but I have a recipe that is adapted from Heimburger Bakery and was published by St. Louis Post-Dispatch:
St. Louis Gooey Butter Cake
Posted By Mama On February 16, 2012 @ 2:00 am
Original St. Louis Gooey Butter Cake (Heimburger Bakery)
Adapted from Heimburger Bakery and published on the Junior League of St. Louis website and in the St. Louis Post-Dispatch.
Serves 9
Crust:
1 cup all-purpose flour
3 tablespoons sugar
1/3 cup butter, softened
Filling:
1¼ cups sugar
¾ cup (1½ sticks) butter, softened
1 egg
1 cup all-purpose flour
2/3 cup evaporated milk
¼ cup light corn syrup
1 teaspoon vanilla
Powdered sugar
Preheat oven to 350° F. Grease or coat a 9x9x2 metal baking pan with cooking spray.
To prepare crust:
In mixing bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs and starts to cling. Pat into the bottom of the 9x9x2 greased baking pan.
To prepare filling:
In mixing bowl, beat sugar and butter until light and fluffy. Mix in egg until combined. Add alternately the flour and evaporated milk, mixing after each addition. Add corn syrup and vanilla. Mix at medium speed until well blended. Pour batter into crust-lined baking pan. Sprinkle with powdered sugar.
Bake at 350° F for 25 to 30 minutes or until cake is nearly set. Do not overcook. Cool in pan. Dust with additional powdered sugar.

I make it in a 9 inch removable-bottom tart pan lining the bottom and sides of the pan with the crust, sprinkle baked and cooked cake with powdered sugar and cocoa, and serve with a mixed berry salad.