4 eggs
1 c. dairy sour cream
1 c. light molasses
1 c. brown sugar, light
3 c. flour, sifted
2 tsp. baking soda
2 tsp. ground ginger
1/2 tsp. salt
1 c. (2 sticks) butter, melted

Preheat oven to 350 degrees. Grease and flour a 9x13 inch cake pan. Set aside.

Beat eggs. Add sour cream and molasses and when batter is smooth, sift in dry ingredients. Beat again and when smooth, stir in melted butter. Put into prepared baking pan and bake 25 minutes or until cake tests done with toothpick. Serve warm or cool.

CREAMY SAUCE:

Serve on top of cake.

Blend with 2 well beaten eggs. Add 2 teaspoons vanilla. Add 4 cups powdered sugar gradually and blend until smooth. Add 2 cups already whipped ream and fold. Stand in refrigerator until cold. Top over cake when serving.