Shoo Fly Cake

Shoo Fly Cake

10
Amy Moore 0

"A variation on the old Pennsylvania Dutch favorite, Shoo Fly Pie. Not as sweet or gooey as Shoo Fly Pie, this cake is much better the day after you bake it. Works really well as cupcakes. I made mini cupcakes for Christmas, always a hit."

Ingredients {{adjustedServings}} servings 278 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 9.4 g
  • 15%
  • Carbs:
  • 45.9g
  • 15%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 336 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch pan.
  2. Dissolve soda in boiling water. Set aside.
  3. Mix together flour, brown sugar, salt, and vegetable oil to form a crumb-like mixture. Reserve 1 cup of the crumbs. Mix the remaining crumbs with the water and soda mixture. Pour batter into the prepared pan. Sprinkle the reserved crumbs on top.
  4. Bake for 45 minutes, or until done.
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Reviews 10

  1. 10 Ratings

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jonnyzbabe
10/4/2010

When the correct ingredients are used this recipe is 5 stars and very easy. This is very similar to my family recipe, except (as others have noticed) it's missing the most important ingredient MOLASSES. Split the water into two containers, disolve the baking soda in 1/4 cup and disolve 1cup molasses in the other. Mix as per recipe discription. Batter is very liquidy, but cake is not.

Jennifer Moore Service
3/24/2010

I make this cake from my mother-in-laws recipe. She is PA Dutch. You really need molasses - use instead of oil. Will taste more like shoo-fly pie. I rated this recipe using molasses not oil.

MARMC
9/21/2007

The cake tasted too floury and was somewhat puddingy. My family did not like it.