Cholly's World Famous Gingerbread Cake

A favorite at vista verde ranch in near steamboat springs, colorado. Can be made up to 2 days in advance; cool, cover and store airtight at room temperature. Serve with creme anglaise #48996

Steps

In a 2-quart pan over high heat , bring 1 cup water to a boil.

Remove from heat and stir in molasses and baking soda.

After mixture stops foaming , stir in 1 / 2 cup cold water.

Let cool to room temperature , stirring often.

In a small bowl , whisk together dry ingredients.

Preheat oven to 325 degrees f.

In mixing bowl , with an electric mixer on high speed , beat butter and brown sugar until well blended.

Beat in eggs until blended.

Reduce speed and add flour and molasses mixtures alternately until incorporated , then beat on high spped until well blended.

Pour into a buttered and floured 9-inch square pan.

Bake in a 325 oven until a toothpick inserted in center of thickest part comes out clean , 45 to 50 minutes.

Let cool on pan on a rack for at least an hour.

Serving suggestion: pour about 1 / 4 cup creme anglaise onto each plate.

Cut cake into pieces and set them in sauce on plates.

If desired , lightly sift unsweetened cocoa and / or powdered sugar over each plate .

Ingredients

dark molasses, baking soda, all-purpose flour, baking powder, ground cinnamon, ground ginger, salt, ground cloves, butter, brown sugar, eggs