This close kin to shoofly pie has no crust; consequently, it can be put together more quickly. The crumb topping and gooey bottom make an icing unnecessary. It is best served when slightly warm, fresh from the oven.
Shoofly Cake
This close kin to shoofly pie has no crust; consequently, it can be put together more quickly. The crumb topping and gooey bottom make an icing unnecessary. It is best served when slightly warm, fresh from the oven.
Ingredients
- 4 cups flour use 2 cups whole wheat flour and 2 cups white flour, if desired
- 2 cups brown sugar
- 1 cup butter or margarine
- 2 cups boiling water
- 1 cup molasses
- 2 tsp. baking soda
Instructions
- Work the flour, sugar, and butter into fine crumbs with your fingers or a pastry mixer.
- Set aside 1½ cups crumbs for topping.
- Mix water, molasses, and baking soda together.
- Then add to the remaining crumbs.
- Mix until batter is very thin yet still lumpy.
- Pour into greased and floured 9” x 13” cake pan.
- Sprinkle with reserved crumbs.
- Bake at 350° for 35 minutes.