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Cocoa Marble Gingerbread

A warming mixture of ginger, cloves and cinnamon permeate this HERSHEY’S Sweet Bread recipe. All of the flavors marry together with HERSHEY’S Cocoa.

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories280
Calories from Fat80
Total Fat9 g14% DV
Saturated Fat2 g13% DV
Trans Fat0 g
Cholesterol35 mg12% DV
Sodium320 mg13% DV
Total Carbohydrates48 g16% DV
Dietary Fiber1.0 g4% DV
Sugars33 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron20% DV
  Amount Per Serving % DV *
Calories280
Calories from Fat80
Total Fat9 g14% DV
Saturated Fat2 g13% DV
Trans Fat0 g
Cholesterol35 mg12% DV
Sodium320 mg13% DV
Total Carbohydrates48 g16% DV
Dietary Fiber1.0 g4% DV
Sugars33 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron20% DV
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Sweetened whipped cream (optional)
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 cup light molasses
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup HERSHEY'S Cocoa

Directions

  • 1. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.
  • 2. Beat shortening, sugar and molasses in large bowl until blended. Add eggs; beat well. Stir baking soda into boiling water to dissolve; add to shortening mixture alternately with flour and salt. Remove 2 cups batter to medium bowl; add cocoa, blending well. Add spices to remaining batter in large bowl. Alternately spoon batters into prepared pan; swirl gently through batter with narrow spatula or knife for marbled effect.
  • 3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cut into squares. Serve warm or at room temperature with sweetened whipped cream, if desired. 12 servings.

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