This cake was fairly easy but also an adventure. In the book she often has you use a 9 x 2″ round cake pan for the one-layer “quick cakes”, but more than once, the batter has filled the pan to the rim and then overflowed in the middle of baking, making a big mess in my oven. I would change all those recipes to either omit some of the batter or (if one exists) use a 9 x 3″ pan. You will see why!
It’s called Shoo-fly cake after a Pennsylvania-Dutch dessert Shoo-fly Pie. Pie recipe turned cake, and it’s not quite the sticky sweet result like the pie, but it is good. 🙂
It was easy and delicious, definitely worth another go, hopefully without a volcanic explosion next time.
The timing wasn’t bad either as it tasted a lot like ginger snaps in cake form, but not too Christmassy. 🙂