"Light-As-A-Snowflake Gingerbread"

"Light-As-A-Snowflake Gingerbread"

1/2 cup butter, plus 1 tablespoon for greasing the baking pan
2 cups sifted all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup, packed, light brown sugar
2 eggs, beaten until almost as stiff as whipped cream
3/4 cup light molasses
1 cup boiling water

1. Preheat oven to 350 degrees F. Grease a 13x9x2" baking pan with the 1 tablespoon butter. In a medium bowl, sift together the flour, baking soda, cinnamon, ginger, cloves and salt; set aside.
2. In a large bowl, cream the 1/2 cup butter until light and lemon-colored. Gradually add the sugar, beating until light and fluffy. Gradually add the eggs, stirring thoroughly. Add one-fourth of the flour-spice mixture to the butter-egg mixture and blend well, then add the molasses, beat until smooth.
3. Next beat in the remaining flour-spice mixture, then the boiling water and stir until well blended.
4. Pour into the prepared baking pan. Bake until firm to the touch, or until a toothpick inserted in middle of cake comes out clean, 40 to 45 minutes.
5. Remove from oven and place on wire rack to cool for at least 10 minutes. Serve while still warm with whipped cream. Makes one large sheet cake.