- 1/4 cup firmly packed brown sugar
- 3 tablespoons O Organics Salted Sweet Cream Butter
- 2 tablespoons molasses
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/2 cup O Organics all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 cup chopped bittersweet chocolate
- Safeway SELECT Vanilla Ice Cream
- In a small bowl, beat brown sugar, butter, molasses, ginger, 1/2 teaspoon cinnamon, and cloves with an electric mixer on medium speed until blended. On low speed, beat in flour and baking soda until blended. Stir in chocolate.
- Press dough equally into bottoms of two 1-cup souffle dishes or two 2 1/2-inch muffin cups. Bake in a 350 degrees F oven until cakes spring back when lightly pressed (about 13 minutes).
- Cakes baked in souffle dishes can be served in the dishes. If you use a muffin pan, run a knife around edges of cakes to loosen; then invert pan onto a large plate and lift off. With a spatula, lift cakes and set right side up on 2 dessert plates.
- Serve cakes warm, topped with ice cream and a dusting of cinnamon.