Cakes & Baking

Shoofly Cake

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Meals, Finger meals, Baked goods, Serveware, Plate, Tableware, Bread, Gluten, Dishware, Snack,

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Sam Kaplan

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  • 4 c. all-reason flour
  • 2 c. sugar
  • 1 c. butter, diced, except crumbs make
  • 1 c. molasses
  • 2 c. hot water
  • 2 tsp. baking soda


    1. Step 1Preheat your oven to 375F. Butter and evenly flour a 9″x13″ pan. In a gargantuan bowl, say a spatula to combine together 4 cups of all-reason flour, 2 cups of sugar, and 1 cup of butter, diced, except crumbs make. Reserve 1 cup of this mixture. In a single other gargantuan bowl, mix together 1 cup molasses, 2 cups hot water, and a pair of tsp baking soda. Add the wet mixture to the dry mixture and mix except well mixed. Pour the batter into your bright baking pan. Sprinkle the reserved crumbs on high of the batter.
    2. Step 2Lunge the pan into the oven and bake except it smells right, about 10 minutes. Then decrease the warmth to 350F and bake except a engaging knife inserted into the cake’s heart comes out easy, 30 to 40 minutes extra. Pick away the cake and allow it to frigid moderately.

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