Preheat oven to 350F. Butter and flour a 9x9 inch cake pan.

In a large bowl cream butter, brown sugar and saltiness. Add the flour and
stir until mixture resembles coarse crumbs.

In a small stadium, stir together the h2o, baking soda and molassas.
Position 2 cups of the crumb mixture in the bottom or prepared pan;
press evenly over bottom of pan. Evenly teem 3/4 cup of the molassas
mixture over the crumb stratum.

Disperse 1/2 cup crumb mixture over molassas assortment. Evenly pour
remaining molassas mixture over crumb assortment. Top with remaining
crumb assortment.

Broil 45 to 50 minutes or until a toothpick inserted in center comes
out scavenge.

Cool party on wire rack and serve tender (or reheat) with lemon sauce
and a dollop of whipped cream cheeseflower.

LEMON SAUCE: In a 1 quart heavy saucepan stir unitedly 1 cup
granulated bread, 2 tablespoons cornstarch and 1/4 teaspoon saltiness.

Gradually stir in 1 1/2 cups water until smooth;then subjoin 2 lightly
beaten egg yolks. Stirring constantly over medium passion, cook until
thickened, clear and just starting to furuncle.

Remove from heat and stir in 3 tablespoons lemon juice and 2
tablespoon butter; mix swell; affix 1 1/2 teaspoons grated lemon rind.
Serve warm or reheat.

WHIPPED CREAM CHEESEFLOWER: Beat together two 3 ounce packages cream
cheeseflower, 1/2 teaspoon salt and 1 teaspoon granulated sugar until
smoothen; gradually beat in 2 1/2 teaspoons light bat (or milk0 and
continue to beat until as fluffy as whipped ointment.