This is a moist, old-fashioned dessert which your family will love!—Marjorie Green, South Haven, Michigan
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1 egg
- 1/2 cup molasses
- 1/2 cup hot water
- 1 tablespoon butter, softened
- 2 tablespoons sugar
- 2 teaspoons ground cinnamon
- Whipped topping
- Combine flour, sugar, salt, ginger and baking soda; set aside. In a bowl, beat egg, molasses, water and butter until smooth. Gradually add the dry ingredients; beat for 1 minute. Pour into a greased 8-in. square baking pan. Combine the sugar and cinnamon; sprinkle evenly over gingerbread.
- Bake at 350° for 25 minutes or until a toothpick inserted near the center comes out clean. Cool completely before cutting. Top each square with whipped topping. Yield: 9 servings.
Originally published as Hot Water Gingerbread in Taste of Home December/January 1997, p17
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