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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 16 |
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Recipe I've yet to try, but here for safe keeping. From Cooking Pleasures magazine, sent in by Nita Thedford, McKinney, TX. Ingredients:
1/2 cup butter, melted |
2 anjou pears, sliced (1/4-inch) |
1/2 cup packed light brown sugar |
1 tablespoon ground cinnamon, divided |
1 teaspoon ground cinnamon, divided |
2 cups all-purpose flour |
1 cup unsweetened cocoa |
2 teaspoons baking soda |
1 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1/4 teaspoon salt |
1/2 cup sugar, plus |
2 tablespoons sugar, divided |
1/2 cup shortening |
1 egg |
1 cup molasses |
1 cup hot water |
2 cups whipping cream |
Directions:
1. Heat oven to 350. Pour butter into 13x9 pan; arrange pears over bottom of pan. In small bowl, stir together brown sugar and 1 Tbs of the cinnamon; sprinkle over pears.
2. In medium bolw, whisk together flour, cocoa, baking soda, ginger, remaining 1 tsp cinnamon, cloves and salt.
3. In large bowl, beat 1/2 cup of sugar and shortening at medium speed 3 minutes til blended. Beat in egg. Beat in molasses. Beat in flour mixture in 3 parts alternately with water, beginning and ending with flour mixture.
4. Pour batter over pears. Bake 35-40 minutes til toothpick inserted in the center comes out almost clean with some moist crumbs attached. Cook in pan on wire rack 30 minutes. Invert onto serving platter; remove pan.
5. Meanwhile, in medium bowl, beat cream and remaining 2 Tbs sugar at medium-high speed until soft peaks form. Serve cake warm with whipped cream.
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