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Frosted Gingerbread Cake

Posted: Friday, September 03, 2004

Proving that recipes are timeless, this 1941 recipe comes from my grandmother's collection. I love this cake warm from the oven. Nan

2 1/4 cups sifted all purpose flour

1 teaspoon soda

1 teaspoon cinnamon

1 1/2 teaspoon ginger

1/4 teaspoon salt

1 cup dark molasses

1/2 cup boiling water

1/2 cup melted butter

Preheat oven to 350 F. Grease and flour an 8-inch round cake pan.

Combine dry ingredients and sift. Mix molasses, boiling water and butter, then blend into dry ingredients. Pour batter into prepared pan. Bake in preheated oven for 35 to 40 minutes. Cool on wire rack. Frost.

Frosting

1 cup powdered sugar

6 tablespoons cocoa

2 or 3 tablespoons warm evaporated milk.

Sift together dry ingredients. Add enough milk to make spreading consistency. Frost cake.



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