Gallagher's Gingerbread #638 11/02

Categories:
cakes, desserts

3 oz Butter
1/2 cup molasses
2 large eggs; slightly beaten
1/3 lb brown sugar
1 tablespoon baking soda
1 1/4 cup hot tap water
2 1/3 cup flour
2 teaspoon ground ginger
2 teaspoon Cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon nutmeg
sauce & glaze, recipe follows -----Howard's sauce-----
1 stick Butter
1 tablespoon white rum
2 cups powdered sugar -----Chocolate Glaze-----
6 tablespoon Butter
6 tablespoon milk
1 1/2 cups sugar
2/3 cup chocolate chip
1 teaspoon vanilla

Melt butter in a saucepan and mix in syrup, eggs, and sugar. Place soda in a 2 cup measure and pour the hot water over it. Mix in the butter-sugar mixture. In a large bowl, combine flour, ginger, cinnamon, cloves, allspice, and nutmeg; stir into batter. Pour batter into a 13 X 9 X 2 baking pan or two 8 X 8 inch pans and bake at 350°F for about 20 minutes or until firm. Top with sauce or glaze. Howard's Sauce: In a small saucepan over medium heat, melt butter; add rum. Blend in sugar and spread over cooled gingerbread. Chocolate glaze: Mix butter, milk and sugar in a saucepan; bring to a rolling boil. Boil 1 minute. Add chocolate chips and vanilla: mix well, making sure the chips are dissolved. Spread over gingerbread. If you want to use both sauce and glaze, put batter in 2 8 X 8 pans and cut topping mixture in half.

Contributor: CopyKat Recipes