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Cocoa Marble Gingerbread


1 hour 47 minutes
Skill Level
1 cake

A warming mixture of ginger, cloves and cinnamon permeates this easy HERSHEY'S gingerbread recipe. All of the flavors marry together with HERSHEY'S Cocoa to create wedded bliss, and you'll be thrilled to be part of the ceremony.

Ingredients & Directions

Prep Time
15 minutes
Bake Time
40 minutes
Cool Time
1 hour


  • 1/2 cup
  • 1 cup
  • 1 cup
    molasses (light)
  • 2
  • 1 tsp
    baking soda
  • 1 cup
    boiling water
  • 2 cups
    all-purpose flour
  • 1 tsp
  • 1/4 cup
    HERSHEY'S Cocoa
  • 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
    ground cloves
  • 1/4 tsp
    ground nutmeg
  • sweetened whipped cream (optional)

Step-By-Step Directions

Equipment Needed 
oven oven
baking pan 13x9x2-inch baking pan
bowl bowl
mixer mixer
measuring cup measuring cups
rubber scraper rubber scraper
wire rack wire rack

 Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.


Beat shortening, sugar and molasses in large bowl until blended. Add eggs; beat well. Stir baking soda into boiling water to dissolve; add to shortening mixture alternately with flour and salt. Remove 2 cups batter to medium bowl; add cocoa, blending well. Add spices to remaining batter in large bowl. Alternately spoon batters into prepared pan; swirl gently through batter with narrow spatula or knife for marbled effect.

Baking Tip

Adjust the spice levels to suit your personal preference.


Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cut into squares. Serve warm or at room temperature with sweetened whipped cream, if desired. 12 servings.

Additional questions?