|1 cup||Butter, room temp.|
|¾ cup||Light brown sugar, not packed down|
|2½ cup||All-purpose flour|
|½ teaspoon||Baking soda|
|Lemon Sauce see below|
|Whipped Cream Cheese see below|
Preheat oven to 350F. Butter and flour a 9x9 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 ¾ cup of the molassas mixture over the crumb layer.
Sprinkle ½ 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 ¼ teaspoon salt.
Gradually stir in 1½ 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 ½ teaspoons grated lemon rind.
Serve warm or reheat.
WHIPPED CREAM CHEESE: Beat together two 3 ounce packages cream cheese, ½ teaspoon salt and 1 teaspoon granulated sugar until smooth; gradually beat in 2 ½ teaspoons light cream (or milk0 and continue to beat until as fluffy as whipped cream.
Recipe from The Detroit News, MM formatted and entered by Didi Pahl
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