2005 Shoo-Fly Cake/Pie Contest Winning Recipes
    1st Place   Chocolate Glazed Shoo-Fly Cake
    Belinda Myers
    3247 Ridgeview Road
    Dallastown, PA 17313
    York County
     
    4 cups flour    ½ cup sugar   ½ cup shortening
    1 ½ cups brown sugar   ½ cup butter   1-teaspoon cinnamon
     
    In large mixer bowl blend flour, brown sugar, sugar, butter, shortening, and cinnamon till light crumbs form.  Set aside 1 cup for later use.
     
    ½ cup Golden Barrel Supreme baking molasses
    ½ cup Golden Barrel Supreme table syrup
    1-teaspoon vanilla
    ½ cup chocolate milk (Perrydell Dairy)
    ¼ cup chocolate syrup 
    1 ½ cup hot water
    2-teaspoon instant coffee
    2-teaspoon baking soda
     
    In a large bowl beat together molasses, table syrup, vanilla, chocolate milk, and chocolate syrup till well blended.  In a small bowl place hot water, coffee, and baking soda.  Stir well.  Add wet mixture to crumbs.  Blend lightly.  Grease and flour a 9X13 cake pan.  Line bottom with wax paper.  Pour cake mix into prepared pan.  Sprinkle with ¾ cup of reserved crumbs.  Place into a 350º oven for 50 to 55 min. or until done.  Remove from oven and let set for 10 min, then flip out (turning right side up) onto serving plate.
    Make Chocolate Glaze:
    ¾ cup sugar
    1/3-cup semi sweet chocolate morsels
    ½ cup butter
    2/3-cup evaporated milk
     
    Place all into a small saucepan and cook over medium heat until it starts to boil.  Cook until thick stirring occasionally, for 10 to 20 minutes.  While warm, spoon over warm cake.  Using a cake tester randomly poke holes to let chocolate go into cake.  Sprinkle top with 2/3 cup of coarsely chopped pecans.
    Decorate top with whipped cream, also sprinkle top with remaining ¼ cup reserved crumbs.  If desired decorate with chocolate clay flies.
     
     
    2nd Place    Jim Bob’s Chocolate Molasses Cake
    Jim Harper

    5220 W Whitehall Road
    PA Furnace, PA 16865
    Centre County
     
    2 cups sugar 
    1 ¾ cup flour
    ¾ cups cocoa
    1 ½ teaspoon baking powder 
    1 ½ teaspoon baking soda
    1-teaspoon salt 
    2 eggs
    1-cup milk
    ½ cup Golden Barrel Supreme Baking Molasses
    ½ cup vegetable oil
    2-teaspoon vanilla
    1 cup boiling water
     
    Frosting
    ½ cup butter (room temperature)
    1-cup peanut butter
    8 oz cream cheese
    4 cups confectioners’ sugar
    1-tablespoon milk
    Beat first 3 ingredients until fluffy slowly add confectioners sugar.  Add milk until spreading consistently.
    Heat oven to 350ºf.  Grease and flour a 9X13 baking pan.  In bowl stir together dry ingredients.  Add remaining ingredients except boiling water.  Beat on medium speed of electric mixer for 2 minutes.  By hand, stir in boiling water.  Pour batter into pan.  Batter will be thin.  Bake 35 minutes or until toothpick inserted in middle comes out clean. 
    Cool 10 minutes and remove from pan. Allow to cool completely before frosting.
     
     
    3rd Place    Molasses Crumb Cake
    Sara Kurtz

    998 Little Lehigh Drive
    Emmaus, PA 18049
    Lehigh County
     
    4 cups cake flour
    1-pound brown sugar
    1-cup butter or margarine
    ½ teaspoon vanilla
    1 cup Golden Barrel Supreme Baking Molasses
    2 cups boiling water
    2 teaspoons baking soda
    1 tablespoon orange rind
     
    Mix flour, brown sugar and butter together to form crumbs.  Reserve 1 ½ cups crumbs for top.  Combine remaining ingredients with remaining crumbs and pour into 2 greased and floured 8” pans or one 15”X11” pan.  Sprinkle tops of batter with reserved 1 ½ cups crumbs and bake at 350 degrees for 40-45 minutes.
     
     
    4th Place    Shoo-Fly Bar Cake
    Debra Ann Gruber

    3935 East Grant Street
    Box 136
    Slatedale, PA 18079
    Lehigh County
     
    Crumb Mixture
    Combine:  4 cups flour
      2 cups sugar
      ½ lb butter
    Mix until crumbly and reserve 1 cup
     
    Cake
    Combine:  2 cups boiling water and dissolve 1-tablespoon baking soda
    Add: ¼ cup Golden Barrel Black Strap molasses
    ¼ cup light corn syrup
    ¼ cup table syrup
    1-tablespoon vanilla
    Add to crumb mixture, still reserving 1 cup of the crumbs.  Preheat oven to 350º.  Put into 9X13 pan that is ungreased, top with crumbs.  Bake 45 minutes.
     
    Topping Cook over medium heat
      ½ cup dark brown sugar
      ½ cup corn syrup
      ¼ cup table syrup
      1-teaspoon vanilla
      4-tablespoon cornstarch
      1/8 cup Golden Barrel Black Strap Molasses
    Cool and spread on cooled molasses cake.  Top with additional ½ batch of crumbs and vanilla cool whip trim.
     
    Vanilla Cool Whip Trim:
    Cream: 1-cup 10X powdered sugar
      1 (8 oz) pkg cream cheese
      1 tsp vanilla extract
    Fold in:  1 (8oz) container vanilla cool whip
    Garnish with pecans
     
     
     
    5th Place Shoofly Cake
    Michelle Masser
    56 Lawn Ave
    New Oxford, PA 17350
     
    4 cups
    1 1lb bag brown sugar
    1-cup butter
    2 cups boiling water
    2 teaspoons baking soda
    1 cup Golden Barrel molasses
     
    Mix together flour brown sugar and butter until fine crumbs form.  Set aside 1 and ½ cup of the crumbs for the top of the cake.
     
    Mix together boiling water and baking soda add molasses.  Add this mixture to the crumbs.
     
    Pour in a greased pan and top with remaining crumbs.  Bake in 350 degree oven for 45 minutes or until done.
     
    Optional sprinkle cake with flaked coconut once out of oven.