Recipe by kzmom
If you like molasses, you will love this rich, moist cake. The recipe comes from a Pennsylvania Dutch restauranteur named Betty Groff and is published in an old book by her called Good Earth and Country Cooking.
Top Review by Geraldine Cannon Becker
I made this cake, and it is wonderful! However, I did some things differently. I baked mine for 45 minutes, and used a glass dish that was 9 1/2 by 13 1/2, so I had reserved 1 1/2 cups of the crumbs to put on top of the batter in the dish. I also used 1/2 cup of dark brown sugar instead of the 1 cup of light brown. I suggest using the best molasses possible, and getting some great vanilla ice-cream to go along with this excellent cake. It is better the second day, when it has settled into itself.
- 946.36 ml flour
- 236.59 ml granulated sugar
- 236.59 ml light brown sugar
- 4.92 ml salt
- 236.59 ml butter
- 236.59 ml table molasses
- 473.18 ml boiling water
- 6.16 ml baking soda
Directions See How It's Made
- Mix the flour, sugars, salt and butter to crumbs using a pastry blender or your fingers.
- Reserve one cup of the crumbs for topping.
- Mix the molasses, boiling water, and baking soda and gradually add to the major part of the crumbs until well blended.
- Pour this mixture into a greased 9 x 13 inch baking pan.
- Sprinkle the reserved 1 cup of crumbs on top.
- Bake in a 350 F oven for 55 minutes.