Cholly's World -Famous Gingerbread Cake

Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

A favorite at Vista Verde Ranch in near Steamboat Springs, Colorado. Can be made up to 2 days in advance; cool, cover and store airtight at room temperature. Serve with Creme Anglaise #48996

Ingredients Nutrition


  1. In a 2-quart pan over high heat, bring 1 cup water to a boil.
  2. Remove from heat and stir in molasses and baking soda.
  3. After mixture stops foaming, stir in 1/2 cup cold water; let cool to room temperature, stirring often (about 10 minutes).
  4. (This can also be done easily in microwave).
  5. In a small bowl, whisk together dry ingredients.
  6. Preheat oven to 325 degrees F.
  7. In mixing bowl, with an electric mixer on high speed, beat butter and brown sugar until well blended.
  8. Beat in eggs until blended.
  9. Reduce speed and add flour and molasses mixtures alternately until incorporated, then beat on high spped until well blended.
  10. Pour into a buttered and floured 9-inch square pan.
  11. Bake in a 325 oven until a toothpick inserted in center of thickest part comes out clean, 45 to 50 minutes.
  12. Let cool on pan on a rack for at least an hour.
  13. Serving suggestion: Pour about 1/4 cup creme anglaise onto each plate.
  14. Cut cake into pieces and set them in sauce on plates.
  15. If desired, lightly sift unsweetened cocoa and/or powdered sugar over each plate and garnish with a mint sprig.
  16. Offer additional creme anglaise at table.
Most Helpful

A nice dense,moist gingerbread.Thanks for this one. I am looking for a recipe like my gran used to make...This is very good.

Theresa P December 31, 2002

Wonderful cake. I could not find the recipe I used in the past, but I don't remember that one being as good as this one. I used white whole wheat flour and added an extra egg because the ones I had seemed a bit small. It made a great smell in the house and came out with a nice edge on top and moist on the inside. We have all had two pieces already! It's great with a glass of milk.

Meredith C-ville December 11, 2010