Thursday, September 29, 2011

Gingerbread Cake

Cream:
½ c white sugar
½ c shortening
3/4 c table molasses
Add 1 egg
Mix and add:
2 ½ c sifted flour
1 ½ t baking soda
1 t ginger
1/4 t cloves
½ t salt
Last ingredient:
1 c hot water
9” by 13” pan
350 degrees for 35 minutes or until toothpick comes out clean
serve with whipped cream and lemon sauce:

Lemon Sauce:
½ c sugar
1 T cornstarch
1 c boiling water
2 T butter
1 t vanilla
1 ½ T lemon juice

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