Swirls of chocolate cake and gingerbreadin one delicious dessert.
Recipe: Chocolate MarbledGingerbread
1/2 cup vegetable shortening
Heat oven to 350°F (175°C).Grease and flour 13 x 9 x 2-inch baking panwith vegetable shortening.
In a large bowl, beat shortening, sugarand molasses until well mixed. Add eggs; beat well.
Stir baking soda into boiling water todissolve; add to shortening mixture alternately with flour andsalt.
Transerfer 2 cups of the batter to a mediumbowl; add cocoa and mix well.
Add the cinnamon, ginger, cloves and nutmegto remaining batter in large bowl.
Alternately spoon the batters into preparedpan. Use a narrow metal spatula or knife to swirl gently throughbatter to create a marbled effect.
Bake 40 to 45 minutes or until woodenpick inserted in center comes out clean. Cut into squares.
Serve warm or at room temperature withdollops of sweetened whipped cream, if desired.
1 cup granulated sugar
1 cup light molasses
2 large eggs
1 teaspoon baking soda
1 cup boiling water
2 cups all-purpose flour
1 teaspoon salt
1/4 cup unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Sweetened whipped cream (optional)
Makes 10 to 12 servings.
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