Recipe: Moist Dark Gingerbread (using cocoa powder)

MOIST DARK GINGERBREAD

1/2 cup lard (or shortening)
1 cup sugar
1 1/2 cups milk
1/2 cup molasses
2 large eggs
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. salt

Preheat oven to 350 degrees F. Grease well a 9x13-inch baking pan.

Cream shortening and sugar together. Add milk, molasses and eggs; set aside.

Mix dry ingredients together. Add to wet mixture; stir to combine. Pour into prepared pan.

Bake at 350 degrees F for 30 minutes or until a toothpick comes out clean.

Source: Western Homestead Ranch Cooking Cookbook by The National Chincoteague Pony Association