#1927 - Fudge Gingerbread Cake

(by Shirley McNevich)

1 cup white sugar
2 eggs
1 cup dark Kayro syrup
2 tsp. cinnamon
2 tsp. ground ginger
1 tsp. salt
1 tsp. ground cloves
3 tsp. baking soda
1/2 cup Crisco shortening
1/2 cup softened butter
5 cups flour
1 cup Brer rabbit green label baking molasses
2 cups hot water
Frosting: 1 cup white sugar; 1/2 cup Hershey's cocoa; 1/4 cup milk; 4 TBSP softened butter; dash of salt; 1 tsp. vanilla

In a mixer add 1/2 cup softened butter and Crisco--beat. Add 1 cup white sugar--beat. Add eggs--beat. Add Kayro and molasses--beat until smooth. Add cinnamon, ginger, ground cloves, 1 tsp. salt and baking soda--beat. Add hot water--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 45-55 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a saucepan add 1 cup white sugar, cocoa, milk, 4 TBSP softened butter and dash of salt--over low heat stir/bring to a boil. Once boiling, boil for 1 minute. Remove from heat--add vanilla and keep stirring until smooth. Frost the cake. Cool completely.