Shoofly cake is what some locals call “dry bottom shoofly pie,” a gloss on the Pennsylvania Dutch tradition with the same utterly basic ingredients but without the gooey, moist ribbon in the center. This is a good recipe to have on hand when you are in a hurry: no crust required. A fine coffee companion.
1 cup solid vegetable shortening
4 cups all purpose flour
2 cups sugar
1 cup mild molasses
2 cups hot water
2 teaspoons baking soda
Preheat oven to 375 degrees.
In a large bowl, mix the shortening, flour, and sugar with your hands until the mixture forms coarse crumbs. Reserve 1 cup of this mixture to be used later.
Mix together the molasses, hot water and baking soda. Add the wet mixture to the dry mixture.
Pour the filling into a greased and floured 9×13-inch baking pan. Sprinkle the reserved cup of crumb mixture on top.
Bake 10 minutes. Reduce heat to 350 degrees and bake 40 minutes more.