CHOCOLATE GINGERBREAD WITH BRANDY OR COGNAC SAUCE
one 13 x 9 x 1½ inch or 10-inch diameter tube gingerbread
Sift together the first 8 ingredients. Combine molasses, sugar, and oil or butter in a saucepan and bring to a simmer over moderate heat, stirring several times. Cool to lukewarm. Stir cooled molasses mixture and buttermilk into dry ingredients. Add orange juice or brandy and eggs, stirring until smooth. Spoon batter into a well-greased
13 x 9 x 2-inch baking pan or 10-inch diameter tube pan. Bake in a preheated moderate oven (350 degrees F.) for 30 to 35 minutes (about 45 minutes for tube pan) or until a tester inserted in the center of the gingerbread comes out clean. For tube pan, allow gingerbread to cool in pan for about 10 minutes before turning out onto a metal rack. Serve warm or at room temperature, plain or garnished with Hot Brandy or Cognac Sauce.
Note: May reduce oil or butter to ½ cup, if desired. May also use ½ to 2/3 cup Smucker's Shortening & Oil Baking Replacement in place of oil or butter, if desired.
Note: If not using orange juice or brandy, increase buttermilk to 1 cup.
Note: May omit eggs; use the equivalent of 2 eggs in egg substitute, IE Egg Beaters.
Hot Brandy or Cognac Sauce:
about 2 1/3 cups
In a medium bowl, cream butter until light and fluffy. Gradually add sugar, beating constantly. Add egg yolks or egg substitute and beat until thick and lemon-colored. Slowly add cream, beating constantly. Turn mixture into the top of a double boiler. Place over very hot water for 5 to 6 minutes, stirring constantly. Stir in brandy or cognac and serve warm.
Note: May omit heavy cream, if desired; use 1/3cup milk or reduced-fat or skim milk. However, the flavor will not be as rich.