Ingredients

Instructions

  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.