One-Pot Black Pepper Gingerbread

• 2 1/3 c. flour
• 2 tsp. baking soda, sifted
• 1 tsp. cinnamon
• 1/2 tsp. powdered cloves
• 1/2 tsp. dried mustard
• 1/2 tsp. black pepper
• 1 Tbsp. ground ginger
• 8 Tbsp. butter (1 stick)
• 1/2 c. firmly packed brown sugar
• 1 c. dark molasses
• 2 Tbsp. instant coffee powder
• 2 eggs
• 1 c. boiling water

1. Measure the flour in a 4-cup measuring cup and thoroughly mix in the baking soda, cinnamon, cloves, mustard, pepper and ginger. Set aside.
2. In a large heavy saucepan, melt the butter.
3. Remove from heat and add the sugar, molasses, coffee and eggs, beating with a whisk until smooth, and beat in the boiling water.
4. Pour batter into a greased and flour-dusted 9-inch square baking pan. Bake in a preheated 375u0b0 oven for 45 minutes, until a tester inserted in center comes out with just a few crumbs clinging to it. Cool in pan on rack for 10 minutes.
5. Invert, remove from pan and cool completely right side up.
6. Serve warm or completely cool with ice cream or whipped cream.

flour, baking soda, cinnamon, powdered cloves, dried mustard, black pepper, ground ginger, butter, brown sugar, dark molasses, coffee powder, eggs, boiling water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603484 (may not work)