Dark Gingerbread Cake

Made from scratch, this gingerbread gains richness from a touch of cocoa. MORE+ LESS-

2 1/2

cups all-purpose flour

cup sugar

1/4

cup unsweetened cocoa

teaspoons ginger

1 1/2

teaspoons baking powder

3/4

teaspoon baking soda

1/2

teaspoon salt

1/2

teaspoon cinnamon

1/2

teaspoon nutmeg

1/2

teaspoon cloves

eggs

cup molasses

2/3

cup oil

cup water

Powdered sugar, if desired

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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.