Gingerbread Cake

½ cup molasses
¾ cup boiling water
1 tsp. baking soda
2-¼ cups flour
1 tsp. baking powder
2 tsp. cinnamon
½ tsp. cloves
½ tsp. salt
10 tbsp. margarine, softened
1-¼ cups sugar
2 eggs

Heat oven to 350 degrees. Grease and flour two 8 inch layer cake pans.

Combine molasses, boiling water and baking soda in 2 cup glass measure; this will bubble up. Mix flour, baking powder, cinnamon, cloves and salt on waxed paper.

Beat margarine and sugar in bowl until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Alternately stir in flour mixture and molasses mixture, beginning and ending with flour. Divide into prepared cake pans.

Bake in 350 degree oven 25 minutes. Cool in pans on wire rack 10 minutes. Remove cakes from pans to rack to cool completely.

With serrated knife, cut cakes horizontally in half. Place one layer on serving platter, cut side up. Frost top with about 2/3 cup Orange Cream Cheese Frosting. Repeat with remaining layers. Refrigerate until serving time. Garnish with orange rind and raspberries.

ORANGE CREAM CHEESE FROSTING

8 oz. cream cheese, softened
¼ cup margarine, softened
1 lb. powdered sugar
2 tsp. grated orange rind

Beat cream cheese and margarine in bowl until creamy. Gradually beat in sugar until well blended and smooth. Beat in orange rind. If frosting is too soft, cover and refrigerate until desired consistency.