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Old-Fashioned Gingerbread with Molasses Whipped Cream

['1 cup plus 1 tablespoon sugar', '1/2 cup (1 stick) unsalted butter, room temperature', '3/4 cup plus 2 tablespoons mild-flavored (light) molasses', '2 large eggs', '2 cups all purpose flour', '2 teaspoons baking soda', '1 1/4 teaspoons ground cinnamon', '3/4 teaspoon ground ginger', '1/2 teaspoon salt', '1 1/2 cups chilled whipping cream, divided', '3/4 cup boiling water']

Preheat oven to 350°F. Butter and flour 9x9x2-inch metal baking pan. Using electric mixer, beat 1 cup sugar and butter in large bowl until blended. Beat in 3/4 cup molasses, then eggs 1 at a time. Sift in flour, baking soda, cinnamon, ginger, and salt; beat until blended. Beat in 1/4 cup cream, then 3/4 cup boiling water. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack.
Beat 1 1/4 cups cream and 1 tablespoon sugar in medium bowl until peaks form. Fold in 2 tablespoons molasses just until streaks appear (do not overmix). Cut cake into slices; transfer to plates. Serve with molasses whipped cream.

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