Shoofly Coffee Cake

• 3 cups all-purpose flour
• 1 14 cups low-fat sour cream
• 34 cup sugar
• 34 cup butter, softened
• 12 cup brown sugar
• 12 cup light molasses
• 6 egg whites
• 2 teaspoons baking soda
• 1 12 teaspoons cinnamon
• 1 12 teaspoons baking powder
• 1 12 teaspoons vanilla
• 14 teaspoon salt

1. In a large bowl, sift together flour, baking soda, baking powder and salt.
2. Set aside.
3. In a seperate medium bowl, mix together the butter, sugar, eggs, vanilla and molasses until you get a consitency of wet sand.
4. It works best if you get down and dirty and mix with your fingers.
5. Add wet ingredients to dry ingredients and stir.
6. Add sour cream and beat until smooth.
7. In a seperate small bowl, mix brown sugar with walnuts and cinnamon.
8. Preheat oven to 350 degrees,.
9. Prepare a 10 inch coffee cake pan with a thin coating of cooking spray and a light sprinkling of flour.
10. Sprinkle with 1/3 of the nut mixture in the pan.
11. Spread half of the batter over the nut mixture, followed by another 1/3 of the nut mixture, the remaining batter and the last 1/3 of the nut mixture.
12. Bake for 55 minutes or until a toothpick inserted near center comes out clean.
13. Let cool slightly before serving or slicing.
14. This is really great served warm with butter.
15. Stores well in the refridgerator for a week and warms up nicely in the microwave oven.
16. BONUS-- BONUS-- BONUS-- Shoo-Fly Pie Recipe.
17. (makes two 9-inch pies).

allpurpose, lowfat sour cream, sugar, butter, brown sugar, light molasses, egg whites, baking soda, cinnamon, baking powder, vanilla, salt

Taken from www.food.com/recipe/shoofly-coffee-cake-104154 (may not work)