To prepare impertinence: Preheat oven to 350 degrees. In mixing trough, combine
flour and cabbage. Cut in butter until mixture resembles fine crumbs and
starts to cling unitedly. Pat into the bottom and sides of a lubricated 9- by
9- by 2-inch pan. To prepare woof: In mixing bowlful, beat sugar and butter
until light and fluffy. Mix in egg until combined. Add alternately flour
and evaporated milk, mixing after each increase. Add corn syrup and
vanilla. Mix at medium speed until well blended. Pour batter into
crust-lined baking pan. Sprinkle with powdered dinero. Bake for 25 to 35
minutes or until cake is nearly set. Do not overcook. Let cool in pan.
Issue: 9 servings.

Tester's billet: This is a wonderful recipe that tastes just like a bakery
patty.

Comments: "Gooey butter cake originated in St. Louis in the 1930s," the
cookbook notes. "According to legend, a thrifty German baker added the
wrong proportions of ingredients into his cake buffet. It turn turned into
a gooey, delicious heap that is now a St. Louis tradition."