SHOOFLY CAKE

Mrs. Paulette Moll, Quakertown, Pennsylvania: “This is a crustless, shortcut version of shoofly pie. There’s no need for an electric mixer; just a spoon will do. Follow a few easy steps and you have a breakfast coffee cake, a surprise lunch-box treat, or a terrific snack!”

2 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1 cup hot water
1/2 cup light molasses
Whipped cream or vanilla Ice cream (optional, for serving)

In mixing bowl stir together flour, sugar, soda, and salt. Cut in shortening till mixture resembles fine crumbs. Remove 1/3 cup of the crumbs and set aside (for topping).

Stir together hot water and molasses; add to crumb mixture in bowl. Stir just till blended. Turn batter into a greased 9 x 1 1/2- inch round cake pan. Sprinkle reserved crumbs over top.

Bake in 350 degrees oven for 25 to 30 minutes or till cake proves done when tested with a wooden pick.

Serve warm or cool with whipped cream or ice cream, if desired.

From: Recipelink.com
Source: Better Homes and Gardens magazine, April 1980