 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Topped with whipped cream, this simple dessert is one of my favorite comfort foods. It's quick enough for a weeknight treat, and tastes even better for left-overs! Originally from Esther Shank's Mennonite cookbook and tweaked a bit by me. Ingredients:
1 cup brown sugar |
1 cup butter, softened |
2 eggs |
1/2 cup molasses |
2 cups flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1/2 teaspoon ginger |
1 cup boiling water |
2 teaspoons baking soda |
whipped cream, for topping |
Directions:
1. Preheat oven to 350 degrees and grease a 9 x 13 pan.
2. Cream brown sugar and butter thoroughly.
3. Add eggs and molasses and combine.
4. In a separate bowl, whisk dry ingredients together.
5. In a separate bowl, combine boiling water and baking soda.
6. Add dry ingredients and water/soda to mixing bowl alternately, mixing well with each addition.
7. Pour into pan and bake for 30-35 minutes or until done.
8. Serve with whipped cream on top.
|
|