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Cinnamon and cocoa powder add a unique, tasty twist to classic gingerbread. Photo credit: Katie Goodman from Good Life Eats.
2 1/2 cups flour
1/3 cup unsweetened cocoa powder
1 tablespoon McCormick® Ginger, Ground
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon McCormick® Cinnamon, Ground
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed brown sugar
1 cup molasses
1 cup boiling water
Preheat oven to 350°F. Mix flour, cocoa powder, ginger, baking powder, baking soda and cinnamon in medium bowl. Set aside.
Beat butter, sugar and molasses in large bowl with electric mixer on medium speed until well blended. Mix in egg. Add flour mixture alternately with water, stirring just until mixed. Pour into greased 9-inch square baking pan.
Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto wire rack to cool completely.
Classic Gingerbread Cake: Prepare as directed above, omitting cocoa powder.
(Amount per serving)