Old-fashioned Molasses Cake (with cream cheese frosting)

Old-fashioned Molasses Cake (with cream cheese frosting)
From the McCall's Cookbook, 1963 Edition

Ingredients

3 c. sifted all-purpose flour
1 Tbsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt
2 eggs, beaten
1 c. butter or margarine, melted
2 c. molasses (I use the robust dark)
1 c. hot water

Preheat oven to 375 degrees. Lightly grease a 13"x9"x2" baking pan. Sift flour, soda, spices, and salt together and set aside. In a large mixing bowl with an electric mixer, beat eggs, butter or margarine, molasses, and water until well combined. Add flour mixture and beat until smooth. Pour into prepared pan and bake 30-35 minutes, or until cake tester inserted in the center comes out clean.

Cool in pan on wire rack. Can be served warm and plain or cooled and topped with the cream cheese frosting below.

Cream Cheese Frosting

Ingredients

1 8 oz. block of cream cheese, softened
2 1/2 c. confectioner's sugar
1 tsp. vanilla extract
milk (as needed)

Blend the cream cheese, vanilla, and sugar together until well mixed. Add the milk 1 teaspoon at a time until desired consistency. If it gets a little too thin, add a little more sugar to thicken.

Frost the cake only after it has cooled completely to avoid the frosting melting.

(You'll find cream cheese frosting is not just for carrot cake. )