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.

Ingredients

	Amount Per Serving	% DV *
Calories	280
Calories from Fat	80
Total Fat	9 g	14% DV
Saturated Fat	2 g	13% DV
Trans Fat	0 g
Cholesterol	35 mg	12% DV
Sodium	320 mg	13% DV
Total Carbohydrates	48 g	16% DV
Dietary Fiber	1.0 g	4% DV
Sugars	33 g
Protein	3 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	8% DV
Iron		20% DV

Amount Per Serving

% DV *

Calories

280

Calories from Fat

Total Fat

9 g

14% DV

Saturated Fat

2 g

13% DV

Trans Fat

0 g

Cholesterol

35 mg

12% DV

Sodium

320 mg

13% DV

Total Carbohydrates

48 g

16% DV

Dietary Fiber

1.0 g

4% DV

Sugars

33 g

Protein

3 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

8% DV

Iron

20% DV

	Amount Per Serving	% DV *
Calories	280
Calories from Fat	80
Total Fat	9 g	14% DV
Saturated Fat	2 g	13% DV
Trans Fat	0 g
Cholesterol	35 mg	12% DV
Sodium	320 mg	13% DV
Total Carbohydrates	48 g	16% DV
Dietary Fiber	1.0 g	4% DV
Sugars	33 g
Protein	3 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	8% DV
Iron		20% DV

Amount Per Serving

% DV *

Calories

280

Calories from Fat

Total Fat

9 g

14% DV

Saturated Fat

2 g

13% DV

Trans Fat

0 g

Cholesterol

35 mg

12% DV

Sodium

320 mg

13% DV

Total Carbohydrates

48 g

16% DV

Dietary Fiber

1.0 g

4% DV

Sugars

33 g

Protein

3 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

8% DV

Iron

20% 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.