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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Easy to make, easier to eat! This spicy little treat is from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
4 cups flour |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1 teaspoon baking soda |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup butter |
1 cup brown sugar |
1 cup water, boiling |
1 cup light molasses |
3 eggs, beaten |
3 cups powdered sugar |
3/4 cup unsalted butter |
1 teaspoon vanilla extract |
2 tablespoons milk (more if needed for spreading consistency) |
Directions:
1. Preheat oven to 400F and lightly grease baking pans.
2. Sift first six ingredients together; set aside.
3. Mix butter, brown sugar and boiling water together; let cool.
4. Add molasses and eggs; mix well.
5. Add dry ingredients to the wet ingredients gradually.
6. Spread in prepared pan to a thickness of not more than 1/2 inch.
7. Bake until mixture springs back when pressed lightly with a finger, about 25 to 30 minutes (time required will depend upon the thickness of the batter).
8. When cool, frost with white icing and cut into squares.
9. For the frosting: Cream together sugar and the butter; add vanilla.
10. Add the milk and beat on a medium speed until frosting is desired spreading consistency.
11. If needed, add additional milk 1 teaspoon at a time until desired consistency is reached.
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