Chollys World Famous Gingerbread Cake Recipes

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

SPICY, AMAZING GINGERBREAD CAKE.

Steps:

• Sift first 6 ingredients together in a bowl, set aside.
• Heat all butter, molasses and golden syrup in a small saucepan, simmer until butter is melted, stirring continuously.
• Preheat oven to 350 degrees
• Pour the melted ingredients in a thin stream over flour mixture stirring constantly.
• When smooth, add the eggs 1 by 1 stirring after each addition.
• Put into 7 x 12 cake pan and bake for 35-40 mnutes until tester comes out clean (like a knife).

BEST-EVER GINGERBREAD

Steps:

• Set oven to 350°.
• In a bowl, combine sugar, salt, ginger, cinnamon and cloves.
• Stir in the oil, then the molasses, mixing well.
• Mix soda with boiling water and immediately stir into the mixture.
• Gradually blend in the flour, to prevent lumping.
• Then mix in eggs.
• Turn into greased 9 x 13x2-inch pan and bake in a 350° oven about 40-45 minutes.

CHOLLY'S WORLD -FAMOUS GINGERBREAD CAKE

Steps:

• In a 2-quart pan over high heat, bring 1 cup water to a boil.
• Remove from heat and stir in molasses and baking soda.
• After mixture stops foaming, stir in 1/2 cup cold water; let cool to room temperature, stirring often (about 10 minutes).
• (This can also be done easily in microwave).
• In a small bowl, whisk together dry ingredients.
• Preheat oven to 325 degrees F.
• In mixing bowl, with an electric mixer on high speed, beat butter and brown sugar until well blended.
• Beat in eggs until blended.
• Reduce speed and add flour and molasses mixtures alternately until incorporated, then beat on high spped until well blended.
• Pour into a buttered and floured 9-inch square pan.
• Bake in a 325 oven until a toothpick inserted in center of thickest part comes out clean, 45 to 50 minutes.
• Let cool on pan on a rack for at least an hour.
• Serving suggestion: Pour about 1/4 cup creme anglaise onto each plate.
• Cut cake into pieces and set them in sauce on plates.
• If desired, lightly sift unsweetened cocoa and/or powdered sugar over each plate and garnish with a mint sprig.
• Offer additional creme anglaise at table.