Dark Chocolate Cake with Gingerbread Frosting

• Vegetarian

• Produce

  • 1/2 tsp Ginger

• Refrigerated

  • 2 Eggs

• Condiments

  • 7 1/2 1 oz jar marshmallow fluff
  • 2 tbsp Molasses

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 2 tsp Baking soda
  • 1 tsp Cinnamon
  • 1 tsp Cloves, ground
  • 3/4 cup Dark chocolate baking cocoa
  • 1 tsp Nutmeg
  • 1 cup Powdered sugar
  • 1 tsp Salt
  • 2 cups Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 cup Canola oil

• Drinks

  • 1 cup Folger's coffee

• Dairy

  • 1 cup Butter
  • 1 cup Milk

Found on thecountrycook.net

Description

Directions

• The first thing I do is brew my coffee so it has time to cool before I need it.
• Its important to cool the coffee so it doesnt cook the eggs when we combine the two.
• Preheat oven to 350f degrees.
• Spray a 9 x 13 baking dish with nonstick cooking spray.
• In a large bowl, combine all the dry ingredients (flour, sugar, cocoa, baking soda, baking powder and salt.)
• Gently whisk to combine.
• In a separate bowl combine all the wet ingredients (eggs, oil, milk, cooled coffee & vanilla extract.)
• Then slowly add in dry ingredients to wet ingredients.
• Add a little at a time, mix, then add a little more until it is all incorporated.
• Once combined, pour cake batter into prepared baking dish.
• Bake for about 30-40 minutes until a toothpick comes out clean from the center.
• The cake should also spring back to the touch and not jiggle in the center.
• Allow cake to cool completely, then start on frosting.
• In a medium bowl, using an electric mixer or your stand mixer, mix butter until smooth.
• Then mix in marshmallow fluff.
• Next, stir in molasses.
• Finally, mix in powdered sugar and spices.
• Mix until smooth and creamy.
• Spread onto cooled cake.