Gingerbread with Amber Cream For a Crowd

1 C shortening
1 C sugar
4 eggs
2 C molasses
2 C water
4-2/3 C all purpose flour
2 t each baking powder, baking soda, salt, ground cinnamon and ginger
1 t ground cloves

AMBER CREAM:
2 C whipping cream
2/3 C packed brown sugar
1/2 t vanilla extract

In mixing bowl, cream shortening and sugar until fluffy.

Add eggs, one at a time, beating well after each addition.

Combine molasses and water. Combine dry ingredients; add to creamed mixture alternately with molasses mixture, beating well after each addition.

Pour into two greased 13 x 9 x 2 baking pans.

Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.

In a small mixing bowl, combine cream, brown sugar and vanilla; chill for at least one hour.

Whip until stiff peaks form. Serve with the gingerbread.

Yield: 24-32 servings