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Potato Chip Cookies
Red Velvet Crinkle Cookies
Slow Cooker Peppermint Hot Chocolate
Almond Gingerbread Cookies
Peppermint Truffle Cookies
Russian Fall Soup
Festive Chocolate Chip Gingerbread


2 1/2 c. flour
1/3 c. unsweetened cocoa
2 t. Clabber Girl Baking Powder
2 t. McCormick Ground Ginger
1 t. baking soda
1 t. McCormick Ground Cinnamon
1/2 c. butter, softened
1/2 c. firmly packed brown sugar
1 c. molasses
1 egg
1 c. boiling water
1 c. chocolate chips
Vanilla Butter Glaze
3 T. butter, melted
2 1/4 c. confectioners’ sugar
3 T. water
1 1/2 t. pure vanilla extract


Stir flour, cocoa, baking powder, ginger, baking soda and cinnamon in bowl.

Beat butter, sugar and molasses in large bowl. Mix in egg. Add flour mixture alternately with water, stirring just until blended. Stir in chips.

Pour into 10-cup fluted tube pan that has been sprayed with nonstick baking spray with flour.

Bake in preheated 350°F oven 40 minutes or until toothpick inserted near center comes out clean. Cool in pan 15 minutes. Invert cake onto wire rack. Cool completely.

Prepare glaze by mixing ingredients in bowl until well blended and smooth. Let stand 5 minutes. Spoon over completely cooled cake. Let stand until set.

All materials are courtesy of Clabber Girl Baking Powder and McCormick Spice Company. For more holiday recipes, visit or

Published in the December 21, 2005 issue of Farm World.