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Chocolate-Swirl Gingerbread

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Serve this moist, molasses-rich gingerbread with whipped cream or vanilla ice cream.

Source: Everyday Food, March/April 2003
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Melt the chocolate in a bowl over simmering water or in a microwave. A squeeze bottle is an easy way to drizzle chocolate over the cake batter.

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Reviews

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How would you rate this recipe?
36
  • newlilymom
    17 NOV, 2008
    This is the first of many many recipes from Martha Stewart that was terrible. I can not recommend this. It tastes bad!
    Reply
  • nat2b
    19 FEB, 2008
    I was so disappointed with this recipe. Neither my husband nor I could finish our slices...way too much molasses.
    Reply
  • fulla
    27 NOV, 2007
    i prepared it i was verry happy because it's so so so delicious thank you
    Reply
  • MS10553810
    14 NOV, 2007
    This could possibly replace the Bittersweet cake! Bake for Christmas
    Reply

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