Gingerbread Cake

• 1/2 cups Butter
• 1 cup Boiling Water
• 1/2 cups Molasses
• 1/2 cups Brown Sugar
• 1 cup Whole Wheat Flour
• 1 cup Rye Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1 teaspoon Ginger
• 1 teaspoon Cinnamon
• Whipped Cream For Topping

1. Preheat oven to 350 F. Lightly coat a 9" x 13" baking pan with cooking spray.
2. 1. Place the butter in a mixing bowl and pour boiling water over butter. Let the butter melt (about 5 minutes) before adding other ingredients.
3. 2. Add remaining ingredients to the mixing bowl. Mix to combine, just until batter is smooth. Pour into the 9" x 13" baking pan.
4. 4. Cook for 30 minutes.
5. 5. Cool slightly, then slice and top with whipping cream. Best served warm!
6. * All-purpose flour or another cup of whole wheat can be substituted for the rye flour, but it's worth trying it once with rye flour.

butter, boiling water, molasses, brown sugar, whole wheat flour, rye flour, baking soda, salt, ginger, cinnamon, cream for

Taken from tastykitchen.com/recipes/desserts/gingerbread-cake/ (may not work)