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Dark Gingerbread Cake

Dark Gingerbread Cake
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Made from scratch, this gingerbread gains richness from a touch of cocoa.

Prep Time:
15 Min
Total Time:
2 Hr 15 Min
Makes:
16 servings
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INGREDIENTS
2 1/2cups all-purpose flour
1cup sugar
1/4cup unsweetened cocoa
2teaspoons ginger
1 1/2teaspoons baking powder
3/4teaspoon baking soda
1/2teaspoon salt
1/2teaspoon cinnamon
1/2teaspoon nutmeg
1/2teaspoon cloves
2eggs
1cup molasses
2/3cup oil
1cup water
Powdered sugar, if desired
DIRECTIONS
1.Heat oven to 350°F. Spray 12-cup fluted tube cake pan with nonstick cooking spray; sprinkle with flour. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, cocoa, ginger, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; mix well.
2.In medium bowl, lightly beat eggs. Add molasses and oil; beat well. Stir in water. Add egg mixture to flour mixture; beat just until combined. Pour batter into sprayed and floured pan.
3.Bake at 350°F. for 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Invert cake onto serving plate. Cool 30 minutes or until completely cooled. Just before serving, sprinkle cake with powdered sugar.
High Altitude (3500-6500 ft)  Increase flour to 2 3/4 cups; decrease sugar to 3/4 cup. Decrease molasses to 3/4 cup. Bake as directed above.
High Altitude (3500-6500 ft)

Increase flour to 2 3/4 cups; decrease sugar to 3/4 cup. Decrease molasses to 3/4 cup. Bake as directed above.

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