Whole Wheat Gingerbread Bars

• 12 cup shortening
• 1 cup all-purpose flour
• 12 cup whole wheat flour
• 12 cup light molasses
• 12 cup hot water
• 14 cup packed brown sugar
• 1 large egg
• 34 teaspoon baking powder
• 34 teaspoon ground cinnamon
• 12 teaspoon ground ginger
• 14 teaspoon baking soda
• 14 teaspoon salt
• 12 cup chopped walnuts
• 13 cup butter, softened
• 4 12 cups powdered sugar
• 14 cup milk
• 12 teaspoon maple flavoring

1. preheat oven to 375*.in a mixing bowl, beat shortening with electric mixer on medium to high speed for 30 seconds.or until softened.
2. add the all purpose flour, whole wheat flour, molasses, the hot water, brown sugar, egg, baking powder, cinnamon, ginger, baking soda and salt.
3. beat untl thoroughly combined, scraping down sides of bowl as needed during mixing.
4. spread batter into a greased 13x9" baking pan.
5. bake about 25 minutes or until a toothpick inserted near the center comes out clean --
6. cool in pan on wire rack.
7. frost with maple frosting.cut into bars.
8. MAPLE FROSTING:.
9. in large mixing bowl, beat 1/3 cup softened butter until fluffy -- slowly add 2 cups sifted powdered sugar, beating well.beat in 1/4 cup milk and 1/2 tsp maple extract -- gradually beat in 2 1/2 cups additional sifted powdered sugar.beat in a little additional milk, if needed.
10. to make a frosting of spreading consistency -- makes 1 3/4 cups of frosting --
11. TO STORE:.
12. cover bars and store in the refrigerator for up to 3 days or freeze unfrosted bars for up to 3 months -- thaw, then frost.

shortening, flour, whole wheat flour, light molasses, water, brown sugar, egg, baking powder, ground cinnamon, ground ginger, baking soda, salt, walnuts, butter, powdered sugar, milk, maple

Taken from www.food.com/recipe/whole-wheat-gingerbread-bars-132742 (may not work)