|1/3 cup||flour||1/2 cup||Fair Trade brown sugar|
|3/4 tsp.||cinnamon||1/2 cup||butter or margarine|
|3/4 tsp.||ginger||1/2 cup||boiling water|
|1/2 tsp.||allspice||1/2 cup||Fair Trade molasses|
|1/2 tsp.||salt||1 egg||slightly beaten, free range organic if possible|
|1/2 tsp.||baking powder|
Pre-heat oven to 350*F. Grease bottom only of 8" or 9" square pan.
In a large bowl, mix all dry ingredients. Add remaining ingredients and mix until well blended. Turn batter into prepared pan and bake 30-40 minutes until pick inserted in center comes out clean.
Serve slightly warm with whipped cream.
CHOCOLATE SHEET CAKE
|1 2/3 cup||Fair Trade granulated sugar||1 cup||water|
|2 cups||flour||1/4 cup||Fair Trade baking cocoa|
|1/4 tsp.||salt||1/2 cup||plain low fat yogurt|
|1 tsp.||soda||2 eggs||free range organic, if possible|
|1 cup||butter or margarine|
Pre-heat oven to 375*F. Grease a 10 1/2" x 15 1/2" pan and set aside.
Combine sugar, flour, soda and salt in a large bowl. Set aside.
In a small saucepan bring the butter/margarine, water and cocoa to a boil. Remove from heat and add to dry ingredients. Stir well, then add yogurt and eggs and stir again until well mixed. (Batter will be thin.) Pour batter into prepared pan and bake for 25 minutes at 375*. Allow cake to cool slightly, then frost with Cocoa Butter Frosting.
COCOA BUTTER FROSTING
|1/2 cup||butter or margarine||4 cups||Fair Trade powdered sugar|
|6 Tbsp.||milk||1 tsp.||vanilla extract|
|1/4 cup||Fair Trade baking cocoa|
Combine milk, butter/margarine and cocoa in a medium saucepan. Bring to a boil over medium heat, stirring to prevent scorching. Boil this mixture until it is completely bubbly, then remove from heat and add sugar and vanilla. Beat until smooth and spread over warm cake.
FLOURLESS CHOCOLATE CAKE
|7 oz.||Fair Trade chocolate (71% v.g.)||4/5 cup||butter|
|1 cup||Fair Trade granulated sugar||4||eggs, separated - free range organic if possible|
|1/2 cup||walnuts, chopped|
Preheat oven to 350*. Grease a 10” spring form pan and set aside.
Melt butter and chocolate in a double boiler. Mix the egg yolks with ½ c. sugar. Fold chocolate mixture into yolk mixture. Beat egg whites until frothy and gradually add remaining ½ c. sugar. Fold chocolate mixture into egg whites. Pour batter into prepared spring form pan and sprinkle walnuts over the top. Bake at 350* for 40 minutes.