Switchfoot in the kitchen

This the recipe for the BEST ginger cake out there. Enjoy.

*I'll watch the movie, I 'm just like every body els,
and it's all wrong, but it's all right.*


1 cup melted butter
1 cup sugar
2 eggs
1 cup light molasses
3 cups unbleached flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda

*Bleeding thoughts cracking boulder, don't fall over. Fake your laughter, burn your tears*

1 teaspoon ginger
1 teaspoon cinnamon
1 cup boiling water
1 cup semisweet chocolate chips

*sweetened whipped cream

Preheat oven to 325
Measure all ingredients into mixing bowl except chocolate chips. Pour into greased and floured 9 by 13 pan; sprinkle chocolate chips on top.

*you're on fire when he's near you, you're on fire when he speaks, you're on fire burning out these mysteries*

Serve with fresh whipped cream

*already take me there, already at here and now.*

To make sweetened whipped cream: before you make the cake, pour 1/2 pont cream into mixing bowl and put metal beaters in with it. Refrigerate. Cream beats up the fluffiest when everything is good and cold! About five minutes before the cake comes out of the oven, remove the cream from refrigerator and begin to beat it. Add 2 tablespoons sugar and 1/2 teaspoon vanilla while beating, and continue beating untill fluffy but not stiff. BE CAREFUL not to over beat it, cause then it's get all oily and stuff - not so good. k?

*unmovable shout, you concrete girl*

P.S. you can easily cut the recipe in half for a more sizable batch. Just use an 8" pan instead.

*let yourself be found*