Ingredients:

1 c vegetable oil

1 c sugar

1 c unsculptured molasses

2 tbsp minced crystallized ginger

2 large at room temperature, lightly beaten

3 c unbleached all-purpose flour

1 tbsp ground ginger

2 tsp ground cinnamon

1 tsp fine salt

1/4 tsp ground cloves

1 c water

1 tbsp baking soda

8 oz cream cheese, softened (frosting)

1 stick butter, softened (frosting)

1 tsp orange extract (frosting)

1 tsp vanilla (frosting)

2 - 3 tsp orange zest (frosting)

3 1/2 c confectioners' sugar (frosting)

2 tbsp orange juice (frosting)

Directions:

1. Preheat oven to 325-degree F. Grease a 9 x 13 baking dish.

2. In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth.

3. In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.

4. In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan.

5. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Frost or serve with whipped cream.

6. Frosting: In a mixer bowl, beat the cream cheese and butter together. Add vanilla, orange extract and orange zest and mix well. Alternate powdered sugar with orange juice, beating until frosting is spreadable consistency.

7. Smooth on top of cooled cake.

Bon Appetit!