Topped with whipped cream, this simple dessert is one of my favorite comfort foods. It's quick enough for a weeknight treat, and tastes even better for left-overs! Originally from Esther Shank's Mennonite cookbook and tweaked a bit by me.

Ingredients

12 serv.

cup brown sugar↗1 cup
cup butter, softened↗1 cup
eggs↗2
cup molasses↗1⁄2 cup
cups flour↗2 cups
teaspoon baking powder↗1⁄2 teaspoon
teaspoon salt↗1⁄2 teaspoon
teaspoon cinnamon↗1⁄2 teaspoon
teaspoon ginger↗1⁄2 teaspoon
cup boiling water1 cup
teaspoons baking soda↗2 teaspoons
whipped cream, for topping↗

Step-by-step instructions

1
Preheat oven to 350 degrees and grease a 9 x 13 pan.
2
Cream brown sugar and butter thoroughly.
3
Add eggs and molasses and combine.
4
In a separate bowl, whisk dry ingredients together.
5
In a separate bowl, combine boiling water and baking soda.
6
Add dry ingredients and water/soda to mixing bowl alternately, mixing well with each addition.
7
Pour into pan and bake for 30-35 minutes or until done.
8
Serve with whipped cream on top.

Source: food.com

Original recipe ↗

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