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Gingerbread Cake #1

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cup molasses
cup boiling water
1 teaspoon baking soda
2- cups flour
1 teaspoon baking powder
2 teaspoon cinnamon
teaspoon cloves
teaspoon salt
10 tablespoons margarine, softened
1- cups sugar
2 eggs


Heat oven to 350 degrees. Grease and flour two 8 inch layer cake pans.

Combine molasses, boiling water and baking soda in 2 cup glass measure; this will bubble up. Mix flour, baking powder, cinnamon, cloves and salt on waxed paper.

Beat margarine and sugar in bowl until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Alternately stir in flour mixture and molasses mixture, beginning and ending with flour. Divide into prepared cake pans.

Bake in 350 degree oven 25 minutes. Cool in pans on wire rack 10 minutes. Remove cakes from pans to rack to cool completely.

With serrated knife, cut cakes horizontally in half. Place one layer on serving platter, cut side up. Frost top with about 2/3 cup Orange Cream Cheese Frosting. Repeat with remaining layers. Refrigerate until serving time. Garnish with orange rind and raspberries.

Orange Cream Cheese Frosting Ingredients:

8 oz. cream cheese, softened
cup margarine, softened
1 pound powdered sugar
2 teaspoons grated orange rind


Beat cream cheese and margarine in bowl until creamy. Gradually beat in sugar until well blended and smooth. Beat in orange rind. If frosting is too soft, cover and refrigerate until desired consistency.

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