Place the stick of butter on the counter to let it soften at room temperature for at least 1 hour before baking.

Preheat the over to 350 degree F.

Butter and flour a 9 x 9-inch baking pan. I prefer using an oven-proof glass pan but it's up to you. Be sure to pay special attention to the center of the pan where this recipe is likely to stick to the pan.

Using an electrix mixer, cream the butter and add the sugar. Cream until the mix is soft.

Add eggs, one at a time, to the butter and sugar.

Add the molasses. Mix.

Add the boiling water and mix.

Gradually add the flour, baking soda, salt and ginger, mixing well. Batter will be runny.

Pour into pan. Bake for 35 - 45 minutes until a toothpick inserted into the center comes out clean.

Cool at room temperature for 10 minutes. Loosen the sides with a knife. Invert onto a plate and gently tap to release the cake onto the place.

You can add a plain vanillage icing or serve with fresh whipped cream, applesauce, or Cool Whip. Slice and serve.

Store the cake covered and at room temperature.