Shoo-Fly Cake

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This was given to me by my mother. It's the best shoo-fly cake I've ever tasted. There is one thing you have to remember about this cake: when you put the baking soda in the hot molasses-water, make sure you have the pot over the dish. It bubbles up the sides of the pot because of the baking soda. It's moist and delicious.

Shared by margeqc,
NJ

Time needed

10 min preparation + 45-55 min cooking

Serving Size / Yield

12 servings

Ingredients

4 C. all-purpose flour
2 C. sugar
1 C. softened butter or margarine
2 C. water
1 1/2 C. molasses
2 Tbs. baking soda

Directions

Place the flour, sugar, and butter in large bowl and mix with pastry blender until you have coarse crumbs. Place into 9x13-inch pan or dish. (Reserve 2 cups for topping.) Spread the crumbs around until evenly distributed. You don't need to spray the pan because of the butter in the crumbs. Preheat oven to 350 degrees. Place water and molasses in a large, deep pot and bring to a boil. Turn off the heat and add the baking soda. (Do not forget to hold the pot over the crumb mixture as you're adding the baking soda.) Mix well and pour over the crumb mixture. Sprinkle reserved crumb topping over all. Bake for 45 minutes. Check for doneness by inserting knife into center. If it comes out clean, it's done.