1/2 c. Kellogg's All Bran
1/4 c. shortening
2 egg yolks
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. ginger
1/2 c. Brer Rabbit molasses
1/4 c. boiling water
1 c. sifted flour
1/2 tsp. baking soda
1/4 tsp. ground cloves

TOPPING:

2 egg whites
1 tbsp. Brer Rabbit molasses

Measure All Bran, molasses, shortening and boiling water into mixing bowl, stirring until shortening is melted. Add egg yolks and beat well. Let stand 5 minutes. Sift together flour, baking powder, soda, salt, and spices. Add to All Bran mixture, stirring only until combined. Spread in greased 9 x 9 inch baking pan. Bake at 350 degrees for about 20 minutes. Beat egg whites until foamy. Add molasses and beat until stiff. Spread over slightly cooled ginger cake. Return cake to oven and bake an additional 8 minutes or until golden brown. Cut into squares to serve. Yields 9 servings, 3 inches square.