In Philadelphia and surrounding area bakeries used to make a wonderful gingerbread called "George Washington Cake" which was about 1 " thick, dense and delicious, with chocolate icing. While not the soft & comforting as homemade gingerbread or molasses creams (same thing with another name), George Washington Cake was reliably good. I have seen it rarely in the last 30 years, but I still look for it at bakeries. One controversy around the cake is whether it should have a pie crust bottom. I never liked that, but some people feel it is essential. Anyone have a recipe for George Washington Cake?

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