Directions:
- In a bowl, cream shortening and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Combine molasses and water. Combine dry ingredients; add to creamed mixture alternately with molasses mixture, beating well after each addition. Pour into two greased 13-in. x 9-in. baking pans.
- Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks.
- In a small bowl, combine cream, brown sugar and vanilla; chill for at least 1 hour. Whip until stiff peaks form. Serve with the gingerbread. Yield: 24-32 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 587.56 Kcal (2460 kJ) | ||
| Calories from fat | 116.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.98g | 20% | |
|---|---|---|---|
| Cholesterol | 40.98mg | 14% | |
| Sodium | 27.2mg | 1% | |
| Potassium | 479.24mg | 10% | |
| Total Carbs | 107.32g | 36% | |
| Sugars | 31.93g | 128% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 7.37g | 15% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.6mg | 9% | |
| Calcium | 93.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 262.93 Kcal (1101 kJ) | ||
| Calories from fat | 52.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.81g | 20% | |
|---|---|---|---|
| Cholesterol | 18.34mg | 14% | |
| Sodium | 12.17mg | 1% | |
| Potassium | 214.45mg | 10% | |
| Total Carbs | 48.02g | 36% | |
| Sugars | 14.29g | 128% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 3.3g | 15% | |
| Iron | 0.7mg | 9% | |
| Calcium | 41.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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