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A Simple Ginger Cake

A well-made ginger is a much better cake on certain occasions than a fruit cake, and is quite superior to any cheap, coarsely-made cake. So many German cooks excel in making delicious ginger breads. A recipe for this cake calls for two cupfuls of molasses, one cup three-quarters full of butter, a tablespoonful of ginger and the amount of boiling water poured over a teaspoonful of same soda. Stir in enough flour to make a batter as thick as for sponge cake. Pour the cake out in biscuit pans in sheets about half the depth of the pans. Bake the cake in a hot oven, protecting it at the top and bottom if there is any danger of it burning. When the cake is done lift it carefully out and let it remain in the tins until it is thoroughly cold. Ice it if you wish with the following icing: Stir two squares of unsweetened chocolate with five tablespoonfuls of sugar. Add three tablespoonfuls of boiling water, and stir the mixture over the fire for several minutes until it is smooth and glossy. Spread this icing on evenly while the cake is a little warm, and let the cake remain in the pan until cold. Then cut it into even squares, and when the icing is hard lift them out.