Yield: one 13- x 9-inch cake
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs
- 1 (8-ounce) carton commercial sour cream
- 1/2 cup molasses
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- Creamy Lemon Frosting
- Cream shortening; add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in sour cream and molasses. Combine dry ingredients; gently fold into batter.
- Pour batter into a well - greased 13- x 9- x 2-inch baking pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely. Spread Creamy Lemon Frosting over top of cake. Cut gingerbread into squares to serve.
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