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Cocoa Marble Gingerbread


Makes 12 servings


A warming mixture of holiday spices blends right in to create a delicious gingerbread for the holidays.


1/2 cup shortening

1 cup sugar

1 cup molasses (light)

2 eggs

1 teaspoon baking soda

1 cup boiling water

2 cups all-purpose flour

1 teaspoon salt

1/4 cup HERSHEY’S Cocoa

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.Heat oven to 350 degrees. Great and flour 13 x 9 x 2-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.


Find this recipe and more holiday treats at