1/2 c. butter or oil
1/2 c. sugar or honey
1 egg, well beaten
1 c. molasses
2-1/2 c. all purpose flour
1/3 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
1/3 c. cocoa
1 c. HOT water
1-1/2 tsp. baking soda

Blend first four ingredients. Sift all dry ingredients except cocoa. Mix cocoa with water. Beat flour mixture alternately with cocoa water, beginning and ending with cocoa water. Beat well. Pour into a well greased 9 x 12 inch pan.

Bake at 350°F for thirty minutes or until a toothpick stuck in the middle comes out clean. Frost with butter-cream frosting.