5. Stir the vanilla into the milk. Alternately add the dry ingredients and the liquid, a small amount at a time, beating until smooth after each addition.
6. Turn into a greased loaf pan. Bake.
7. Frost with Soft Chocolate Icing.
Amount: 8 × 8 inch pan Temperature: 325° F. Time: 60 minutes
DESSERT GINGERBREAD
1½ cups all-purpose flour
1 teaspoon Arm & Hammer or Cow Brand Baking Soda
¼ teaspoon salt
1 teaspoon ginger
⅓ cup shortening