Hot Frosted Gingerbread Recipe
Ingredients
| Shortening | 1⁄2 Cup (8 tbs) | |
| Strong coffee | 1⁄2 Cup (8 tbs), hot | |
| Eggs | 2 | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Molasses | 1⁄2 Cup (8 tbs) | |
| Flour | 37257 Cup (596112 tbs) | |
| Baking powder | 2 Teaspoon | |
| Ginger | 1 Teaspoon | |
| Powdered sugar | 1 Cup (16 tbs) | |
| Cream | 4 Tablespoon | |
| Vanilla | 1⁄2 Teaspoon |
Directions
Melt shortening in hot coffee.
Beat eggs well; stir in sugar and molasses.
Add shortcning/coffce mixture gently.
Combine flour, baking powder and ginger; add to mixture.
Mix well and spread about 1/2 inch thick in' 10 greased 8 inch square pan.
Bake 25 minutes at 350 degrees.
Mix last 3 ingredients and spread on hot gingerbread.
Let cool in pan on wire rack.
Cut in bars or square to serve.
Beat eggs well; stir in sugar and molasses.
Add shortcning/coffce mixture gently.
Combine flour, baking powder and ginger; add to mixture.
Mix well and spread about 1/2 inch thick in' 10 greased 8 inch square pan.
Bake 25 minutes at 350 degrees.
Mix last 3 ingredients and spread on hot gingerbread.
Let cool in pan on wire rack.
Cut in bars or square to serve.
Chef
