Swirls of chocolate cake and gingerbread in one delicious dessert.

Chocolate Marbled Gingerbread

1/2 cup vegetable shortening
1 cup granulated sugar
1 cup light molasses
2 large eggs
1 teaspoon baking soda
1 cup boiling water
2 cups all-purpose flour
1 teaspoon salt
1/4 cup unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Sweetened whipped cream (optional)

1. Heat oven to 350°F (175°C). Grease and flour 13 x 9 x 2-inch baking pan with vegetable shortening.
2. In a large bowl, beat shortening, sugar and molasses until well mixed. Add eggs; beat well.
3. Stir baking soda into boiling water to dissolve; add to shortening mixture alternately with flour and salt.
4. Transerfer 2 cups of the batter to a medium bowl; add cocoa and mix well.
5. Add the cinnamon, ginger, cloves and nutmeg to remaining batter in large bowl.
6. Alternately spoon the batters into prepared pan. Use a narrow metal spatula or knife to swirl gently through batter to create a marbled effect.
7. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cut into squares.
8. Serve warm or at room temperature with dollops of sweetened whipped cream, if desired.

Makes 10 to 12 servings.