Cocoa Marble Gingerbread
What if we told you that you could add a chocolaty spin to your favorite wintertime treat? A warming mixture of ginger, cloves and cinnamon joins with everyone's favorite HERSHEY'S Cocoa to create this unique Cocoa Marbled Gingerbread recipe. All of the winter-inspired flavors marry together with sweet HERSHEY'S Cocoa to create a blissful, one-of-a-kind treat that's perfect for the holidays. Finish off your Cocoa Marble Gingerbread with a dusting of powdered sugar that looks like freshly fallen snow.
Ingredients
1/2 cup
shortening
1 cup
sugar
1 cup
molasses (light)
2
eggs
1 tsp
baking soda
1 cup
boiling water
2 cups
all-purpose flour
1 tsp
salt
1/4 cup
HERSHEY'S Cocoa
1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/4 tsp
ground cloves
1/4 tsp
ground nutmeg
sweetened whipped cream (optional)
Directions
Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.
Beat shortening, sugar and molasses in large bowl until blended. Add eggs; beat well. Stir baking soda into boiling water to dissolve; add to shortening mixture alternately with flour and salt. Remove 2 cups batter to medium bowl; add cocoa, blending well. Add spices to remaining batter in large bowl. Alternately spoon batters into prepared pan; swirl gently through batter with narrow spatula or knife for marbled effect.
Baking Tip
Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cut into squares. Serve warm or at room temperature with sweetened whipped cream, if desired. 12 servings.
