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Gingerbread with Chantilly Cream




Source of Recipe


Taste of Home


Recipe Link: http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=30272

List of Ingredients




1/2 cup shortening
2 tablespoons sugar
1 tablespoon brown sugar
1 egg
1 cup hot water
1 cup molasses
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/8 teaspoon ground nutmeg

CHANTILLY CREAM:
1 cup heavy whipping cream
1 teaspoon confectioners' sugar
1/4 teaspoon vanilla extract

Recipe



In a large mixing bowl, cream the shortening and sugars. Add egg; mix well. Beat in water and molasses. Combine the flour, baking soda, ginger, cinnamon, salt and nutmeg; gradually add to creamed mixture.

Pour into a greased 9-in. square baking pan. Bake at 350° for 33-37 minutes or until a toothpick inserted near the center comes out clean.

In a small mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Serve with warm gingerbread. Yield: 9 servings