Swirls of cocoa cake within
gingerbread cake contribute a festive look, as well as a unique
combination of tastes.
Cocoa
Marble 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 HERSHEY'S Cocoa
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Sweetened whipped cream (optional)
- Heat oven to 350°F
(175°C).
- Grease and flour 13 x
9 x 2-inch baking pan.
- Beat shortening, sugar
and molasses in large bowl until blended. Add eggs; beat well.
- Stir baking soda into
boiling water to dissolve; add to shortening mixture alternately
with flour and salt.
- Remove 2 cups batter to
medium bowl; add cocoa, blending well.
- Add the next four ingredients
(spices) to remaining batter in large bowl.
- Alternately spoon batters
into prepared pan; swirl gently through batter with narrow spatula
or knife for marbled effect.
- Bake 40 to 45 minutes
or until wooden pick inserted in center comes out clean. Cut
into squares. Serve warm or at room temperature with sweetened
whipped cream, if desired.
Makes 10 to 12 servings.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
