3 - Shoo Fly Cake

(by Aunt Hazel Herman)

4 cups of sifted flour (measure before sifting)
2 cups of Domino Sugar (one white and one dark brown)
1 tsp salt
1 cup Crisco shortening

Mix these ingredients by hand until they get crumby. Take out 1 cup of
this mixture and save to top cake later.

For the liquid part of the cake:
1 cup Brer Rabbit Green Label baking molasses
2 cups warm water
1 TBSP Arm and Hammer baking soda

Stir these ingredients by hand with a spoon. Stir crumbs into the
liquid. Grease and flour long cake pan 13 by 9 by 2. Pour mixture into
the baking pan. Sprinkle the one cup of saved crumbs over top of the
cake before baking.

Bake at 325 degrees for 1 hour. Test if it's done using a
toothpick. Poke cake with toothpick after 1 hour. If toothpick comes
out clean, it's done. If it doesn't come out clean, leave in a few
more minutes and retest.

 

Continue to:

• prev: 2 - Icing/Frosting for Cakes and Cookies
• Index
• next: 4 - Peanut Butter Fudge/Chocolate Peanut Butter Fudge

Other Recipes:

• 187 - Vanilla/Chocolate Frosting
• 7 - Rice Pudding
• 223 - Cream Puff Cake
• 226 - Cookie Bars
• 209 - Pumpkin Swirl Pie
• 212 - Chocolate Butterscotcheroos

About the author

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with permission.

Please support Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.

Best Selling Cookbooks:

Tags

cooking, recipes, cake, pie, icing, frosting, fudge, bread, entree, candy, cookies, side dish, pudding, beverage, dessert, soup, food