Shoofly Cake

http://teriskitchen.com/pa-dutch-recipes/shoofly-cake.html

Makes one 10x15-inch cake

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 recipes for additional shoofly pies and cakes.

Ingredients

   Crumbs

• 4 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 pound (2 sticks) butter, preferably unsalted, room temperature

   Cake

• Crumbs from above, minus crumbs reserved for topping (see directions below)
• 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 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.

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