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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. See the links below for additional recipes. INGREDIENTS CRUMBS 4 cups all purpose flour 2 cups sugar 1/2 pound (2 sticks) unsalted butter CAKE Crumbs from above 1 cup molasses 2 cups hot water 2 teaspoons baking soda 1 tablespoon warm water Dash of salt Preheat oven to 350° F. Grease and flour a 10 x 15-inch cake pan. Combine the flour, sugar and butter. Mix with hands to form crumbs. Measure out 1-1/4 cups for topping. Set aside. To the remaining crumbs, add the molasses and 1 cup of hot water. 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 dry. Cool completely on a rack before serving.

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SIMILAR OR RELATED RECIPES Wet Bottom Shoofly Pie Janet's Wet Bottom Shoofly Pie Nana Ranck's Molasses Cake Mrs. Rickert's Crumb Cake Additional Cake Recipes Additional Pennsylvania Dutch Recipes

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