1 c Butter, room temp. 1/2 ts Baking soda
3/4 c Light brown sugar, not 2/3 c Molassas
-packed down Lemon Sauce
1/4 ts Salt -see below
2 1/2 c All-purpose flour Whipped Cream Cheese
2/3 c Water -see below
Preheat oven to 350F. Butter and flour a 9×9 inch cake pan.
In a large bowl cream butter, brown sugar and salt. Add the flour and
stir until mixture resembles coarse crumbs.
In a small bowl, stir together the water, baking soda and molassas.
Place 2 cups of the crumb mixture in the bottom or prepared pan;
press evenly over bottom of pan. Evenly pour 3/4 cup of the molassas
mixture over the crumb layer.
Sprinkle 1/2 cup crumb mixture over molassas mixture. Evenly pour
remaining molassas mixture over crumb mixture. Top with remaining
crumb mixture.
Bake 45 to 50 minutes or until a toothpick inserted in center comes
out clean.
Cool party on wire rack and serve warm (or reheat) with lemon sauce
and a dollop of whipped cream cheese.
LEMON SAUCE: In a 1 quart heavy saucepan stir together 1 cup
granulated sugar, 2 tablespoons cornstarch and 1/4 teaspoon salt.
Gradually stir in 1 1/2 cups water until smooth;then add 2 lightly
beaten egg yolks. Stirring constantly over medium heat, cook until
thickened, clear and just starting to boil.
Remove from heat and stir in 3 tablespoons lemon juice and 2
tablespoon butter; mix well; add 1 1/2 teaspoons grated lemon rind.
Serve warm or reheat.
WHIPPED CREAM CHEESE: Beat together two 3 ounce packages cream
cheese, 1/2 teaspoon salt and 1 teaspoon granulated sugar until
smooth; gradually beat in 2 1/2 teaspoons light cream (or milk0 and
continue to beat until as fluffy as whipped cream.
Yields
1 cake