My Grandmother's Frosted Ginger Cream Bars

By Addie

COMMENT: So, if I understand this recipe... batter is poured into a jelly roll pan...baked, frosted, and then cut into squares once the frosting is set???? ANSWER: Yes

Ingredients

• FROSTING:
• 1 cup sugar
• 1 cup butter
• 2 eggs
• 2/3 cup molasses
• 3 cups flour
• 1 teaspoon ginger
• 1/2 teaspoon cloves
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup lukewarm water
• 1 teaspoon baking soda
• ........................................
• 6 Tablespoons brown sugar
• 6 Tablespoons sweet milk or canned milk
• 3 Tablespoons butter
• 3 1/2-4 cups powdered sugar
• 1 teaspoon vanilla

Preparation

Step 1

1. Cream together butter and sugar. Add eggs. Beat until light and fluffy. Add molasses. Blend in.

2. Sift together flour, ginger, cloves, cinnamon and salt. Add baking soda to water. Add dry ingredients and water to egg mixture alternatively.

3. Bake at 350 degrees in a jelly roll pan for 25 minutes or until cake tests done. Cool cake before frosting.

TO MAKE FROSTING:

Add brown sugar, milk and butter to a saucepan. Bring to a boil. Remove from heat and add powdered sugar to thicken. Add 1 teaspoon vanilla.

Frost the cake immediately while frosting is warm. Spread as you pour. Frosting sets fast and is hard to spread otherwise. I can not see why you can not frost while the cake is still warm. It might make it easier! Just a tip.

Also, when making the frosting, try to use the least amount of powdered sugar. I find the frosting creamier. It will hard a little as it cools. Also if your a person who like less spice (ie:pumpkin pie), then feel comfortable cutting your spice a little.