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Chocolate Glazed Shoo-Fly Cake




Source of Recipe


Internet


List of Ingredients




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.



Recipe