Gingerbread

Unsalted butter 2 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1 teaspoon unsweetened cocoa powder #188; teaspoon ground cloves #189;teaspoon baking soda #188; teaspoon salt 1 large egg #190; cup molasses #189; cup plus 1 tablespoon (packed) light brown sugar #189; cup vegetable oil 1 cup boiling water Powdered sugar (optional)Heat the oven to 350 degrees. Butter a 9-inch round cake pan and set aside.In a medium bowl, whisk together the flour, ginger, cinnamon, cocoa, cloves, baking soda and salt.In a large bowl, whisk together the egg, molasses, brown sugar and oil. Add the dry ingredients to the wet ingredients and whisk together. Add the boiling water and stir to combine.Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool for at least 15 minutes before slicing.Serve warm or at room temperature. If you've cooled the cake completely, you can garnish it with a sprinkling of powdered sugar, if desired. The cake will keep in the baking pan, wrapped with plastic wrap or foil, for up to 5 days at room temperature.Serves eight."The Ski House Cookbook" by Tina Anderson and Sarah Pinneo (2007 Clarkson Potter)