Ingredients for Pennsylvania Dutch Shoo Fly Cake
- White Flour
- Whole Wheat Flour
- 1 cup shortening
- White Sugar
- Brown Sugar
- 1 cup molasses
- 1 teaspoon baking soda
- 1 cup boiling water
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How to Make Pennsylvania Dutch Shoo Fly Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine 2 cups all-purpose flour, 1 cup granulated sugar, ½ cup packed brown sugar, and 1 cup shortening. Cut in the shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Reserve ½ cup of the crumb mixture for the topping.
- In a separate bowl, whisk together 1 cup molasses, 1 teaspoon baking soda, and 1 cup boiling water. Stir until the baking soda is dissolved and the mixture starts to foam slightly.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared baking pan.
- Sprinkle the reserved crumb mixture evenly over the top of the cake.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
114 g
Sugar
2400g
Fat
262g
Carbs
343g
