(Mel Barber - mbarber@yorkdispatch.com)

If you're as big a molasses fan as I am, you won't be able to resist these super-sweet chewy cubes of rich darkness cloaked in powdered sugar.

Chewy Molasses Squares

Nonstick cooking spray

1¾ cups all-purpose flour (spooned and leveled)

¼ tsp. baking soda

¼ tsp. coarse salt

1/3 cup unsalted butter, room temperature

¾ cup granulated sugar

1 cup unsulfured molasses

4 large egg whites

½ cup confectioners' sugar

1. Preheat oven to 350 degrees and lightly coat an 8-inch square baking dish with cooking spray.

2. In a small bowl, whisk together flour, baking soda and salt. Set aside.

3. In a large bowl, beat butter and granulated sugar with an electric mixer on medium-high until pale and fluffy, about 4 minutes.

4. With the mixer on medium, add molasses and egg whites and beat until combined.

5. With the mixer on low, add flour mixture and beat until combined.

6. Transfer the batter to the dish and smooth the top.

7. Bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes.

8. Let the cake cool completely in dish on a wire rack, then invert the cake onto a cutting board and cut into 1½-inch squares.

9. Toss in confectioners' sugar to coat before serving.

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The original recipe from Martha Stewart Living's Everyday Food (March 2011) came from Sara Chylack of Duxbury, Mass., and suggests making 40 squares of 1½ inches apiece in an 8x8 pan. I'm too lazy for such oddball cuts (really, wouldn't 1½-inch cubes make more sense in a 9x9 pan?), so I made 36 Chewy Molasses Squares by cutting the cake into six rows and six columns.

Each strip of molasses cake can be cut into six cubes ready for rolling in powdered sugar.
Each strip of molasses cake can be cut into six cubes ready for rolling in powdered sugar. (Mel Barber — mbarber@yorkdispatch.com)

In my oven, the cake needed closer to 47 minutes to finish baking in the center.

Be aware, the cake will feel tacky to the touch when you flip it out of the pan. So long as your toothpick came out clean from the center, you're all good; the tackiness will help the powdered sugar cling to the cubes.

-- Reach Mel Barber at mbarber@yorkdispatch.com.