Chocolate Gingerbread With Bittersweet Glaze

Stick with your work. Do not flinch because the lion roars; do not stop to stone the devil’s dogs; do not fool away your time chasing the devil’s rabbits. Do your work. Let liars lie, let sectarians quarrel, let critics malign, let enemies accuse, let the devil do his worst; but see to it nothing hinders you from fulfilling with joy the work God has given you. He has not commanded you to be admired or esteemed. He has never bidden you defend your character. He has not set you at work to contradict falsehood (about yourself) which Satan’s or God’s servants may start to peddle, or to track down every rumor that threatens your reputation. If you do these things, you will do nothing else; you will be at work for yourself and not for the Lord. Keep at your work. Let your aim be as steady as a star. You may be assaulted, wronged, insulted, slandered, wounded and rejected, misunderstood, or assigned impure motives; you may be abused by foes, forsaken by friends, and despised and rejected of men. But see to it with steadfast determination, with unfaltering zeal, that you pursue the great purpose of your life and object of your being until at last you can say, “I have finished the work which Thou gavest me to do.”

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Cakes	12	Servings

INGREDIENTS

3	oz	Unsweetened chocolate
1/2	c	Light molasses
1/2	c	Vegetable oil
4	T	Unsalted butter, 1/2stick
2 1/2	c	Flour
1	c	Light brown sugar, packed
1	t	Baking soda
1	t	Baking powder
1	t	Ground ginger
1/4	t	Ground cinnamon
1/4	t	Ground nutmeg
1/4	t	Salt
1/4	t	White pepper
2		Eggs
1	c	Buttermilk
1	t	Vanilla extract
		Bittersweet glaze, see
		recipe

INSTRUCTIONS

1997    
In double boiler, place chocolate, molasses, oil and butter. Stir  over
low heat until chocolate is melted and mixture is smooth. Set  aside.
Pre heat oven to 350 degrees. In mixing bowl, combine flour,  brown
sugar, baking soda, baking powder, spices and salt and pepper.  In
small bowl, beat eggs with whisk until foamy. Add buttermilk and
vanilla. Make Well in center of dry ingredients and pour in
buttermilk-egg mixture. Stir to combine. Add chocolate mixture. Beat
with wooden spoon or electric mixer until smooth. Pour batter into
greased 9-inch springform pan. Bake in center of preheated oven until
top springs back when touched and cake tester inserted into center
comes out clean., about 35-40 minutes. Set cake on rack and remove
springform sides. Prepare bittersweet glaze and pour over warm cake,
allowing glaze to drip down sides. You also can spread glaze with
knife, if you like. Cool on rack to set glaze until serving time.
Bittersweet Glaze: 6 tablespoons unsalted butter 4 1/2 ounces
bittersweet or semisweet chocolate 1 tablespoon light corn syrup In
double boiler over low heat, combine butter, chocolate and corn  syrup,
stirring with whisk until mixture is melted and smooth.  Posted to
MC-Recipe Digest V1 #620 by Aquasea221@aol.com on May 28,

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“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 279 Calories From Fat: 161 Total Fat: 18.5g Cholesterol: 42mg Sodium: 244mg Potassium: 134mg Carbohydrates: 24.9g Fiber: 2g Sugar: 2.1g Protein: 5.5g