Preheat the oven to 350 degrees F. Butter a 9x9-inch square baking pan.

In a medium mixing bowl stir the flour and sugar together.

Add the butter cubes and toss to coat. Use a pastry blender, potato masher or fork to cut in the butter until small crumbs form.

Pat it into the bottom and slightly up the sides of the pan.

In large mixing bowl cream the sugar and butter together on medium speed about 3 minutes until light and fluffy. Beat in the egg on low speed.

Beat in the flour, on medium speed, a third at a time alternating with the evaporated milk until smooth and combined.

Beat in the corn syrup and vanilla until well combined.

Spoon into the crust and spread evenly. Sprinkle confectioners' sugar generously over the top.

Bake 25 to 33 minutes or until cake is set around the edges but still wobbly in the center when the pan is shaken. Don't overcook!

Cool in pan on wire rack. Sprinkle with more confectioners' sugar and cut into squares to serve.