Hot Frosted Gingerbread
|Shortening||1⁄2 Cup (8 tbs)|
|Strong coffee||1⁄2 Cup (8 tbs) (Hot)|
|Sugar||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Flour||1 1⁄2 Cup (24 tbs), sifted|
|Baking powder||2 Teaspoon|
|Confectioners sugar||1 Cup (16 tbs)|
Melt shortening in hot coffee.
Beat eggs and stir in sugar and molasses.
Add shortening and coffee.
Sift flour with baking powder and ginger and add.
Mix well and spread 1/2 inch deep in greased pan.
Bake 25 minutes in moderate oven (350°F.).
Mix remaining ingredients and spread on hot gingerbread.
Makes 1 (8-inch) cake.