4 : 1/2 c Unsifted all-purpose flour
2 : ts Ground cinnamon
2 : ts Ground ginger
1/4 : ts Ground cloves
1/4 : ts Salt
1 : c Vegetable shortening
3/4 : c Sugar
1 : c Light molasses
1 : lg Egg
About : About 14 yards 1/4 or 1/8
-inch-wide : -inch-wide red ribbon (opt.)
1 : c Melted solid Crisco
1 : c Granulated sugar
1 : c Light or dark Karo
2 : x Large eggs
5 : 3/4 c Flour
1 : ts Baking soda
1 : ts Salt
2 : ts Ginger
2 : ts Cinnamon
1 : ts Cloves
1 : ts Nutmeg
1 : Recipe gingerbread dough
Paper : Paper for patterns;
0: Mix cereal with 1/2 cup sugar, the instant coffee and cinnamon; set aside
1: Mix flour with 1 cup sugar, the baking soda, baking powder and salt in large mixer bowl
2: Add sour cream, butter, eggs and vanilla
3: Blend at low speed with electric mixer, then beat for 1 minute at medium speed
4: Spread one third of the batter in a greased 8 inch square pan; sprinkle with half of the cereal mixture
5: Repeat layers and top with remaining batter
6: Bake at 350 degrees for 45 to 50 minutes, or until tooth pick inserted into the center comes out clean
7: Cool in pan; spread with coffee glaze
8: Coffee glaze: Gradually blend 2 tb cooled brewed Maxwell House coffee into 1 1/2 cups sifted confectioners sugar
9: Makes enough to glaze the top of an 8 or 9 inch square cake or 10 inch tube cake
10: From Gemini's MASSIVE MealMaster collection at www
11: synapse
12: com/~gemini