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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 60 |
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From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 cup butter |
1 cup light brown sugar |
1 cup boiling water |
1 cup light molasses |
3 eggs, beaten |
4 cups flour, sifted |
1 teaspoon cinnamon |
1 teaspoon ginger |
1 teaspoon baking soda |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup confectioners' sugar |
1 tablespoon butter |
1 1/2 tablespoons milk (add a little more for a thinner icing) |
1/2 teaspoon vanilla |
Directions:
1. Preheat oven to 400F and grease baking pans.
2. Mix first three ingredients together and cool.
3. Add molasses and eggs; mix well.
4. Sift remaining ingredients together.
5. Add to first mixture gradually.
6. Spread batter in pans to a thickness of about 1/2 inch.
7. Bake until mixture springs back when pressed lightly with finger, about 25 minutes.
8. Baking time depends upon thickness.
9. When cool, frost with white icing and cut into squares.
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