http://teriskitchen.com


Custom Search
Search Teri's Kitchen
Printer-Friendly Page






Shoofly Cake

Serves 10 to 12

Shoofly pies and cakes are very popular in Pennsylvania Dutch country. This recipe is an easy and delicious dry bottom cake version that can be served as a breakfast cake, dessert or sweet treat. See the similar and related links for additional shoofly pie and cake recipes.

Ingredients

   Crumbs    Cake

Preheat oven to 350° F. Grease and flour a 10x15-inch cake pan. For the crumbs, combine the flour, sugar and butter. Mix with hands to form crumbs. Measure out 1-1/4 cups for topping. Set aside.

For the cake, add the molasses and 1 cup of hot water to the remaining crumbs. Beat well. Add the remaining 1 cup of water and beat again. Dissolve the baking soda in the 1 tablespoon of warm water. Add to batter with a dash of salt. Mix well. Pour into prepared cake pan. Sprinkle the top with reserved crumbs. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a rack before cutting and serving.