GINGERBREAD CAKE

By Shirl

This dark moist cake combines the old
fashioned flavors of ginger and mo­
lasses," says Ila Alderman of Galax, Virginia. "The recipe was passed down to me from a dear aunt."

Ingredients

• 1/3 cup shortening
• 1/2 cup sugar
• 1 egg
• 3/4 cup water
• 1/2 cup molasses
• 1-1/2 cups all-purpose flour
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Whipped Topping

Preparation

Step 1

In a mixing bowl, cream shortening and i
sugar. Beat in egg. Combine water and molasses. Combine the flour, ginger, baking soda and salt; add to creamed mixture alternately with molasses mix­ture. Pour into a greased 8-in. square baking pan.
Bake at 350 for 28-32 minutes or un­til a toothpick inserted near the center comes out clean. Serve warm with whipped topping.