In a large mixer bowl pour the boiling water over the shortening; stir to melt shortening. Stir in molasses. Stir together flour, sugar, baking soda, ginger, cinnamon, and cloves. Gradually add dry ingredients to molasses mixture; beat only till blended. Add egg; beat smooth. Pour into lightly greased and floured 10-inch fluted tube pan. Bake in a 350° oven for 45 to 50 minutes or till cake tests done. Cool on wire rack 10 minutes. Unmold and cool on wire rack completely, or serve warm. To serve, spoon whipped cream on slice of cake and pour Lemon Sauce over cream. Makes 12 servings. Lemon Sauce: Combine 1/3 cup sugar, 4 teaspoons cornstarch, and 1 cup cold water. Cook and stir till thickened and bubbly. Cook 2 minutes more. Stir in 1/2 teaspoon finely shredded lemon peel, 2 tablespoons lemon juice, and a few drops of yellow food coloring (optional). Cover surface with waxed paper; cool. Makes 1-1/2 cups sauce. Per serving with whipped cream and sauce: 324 cal., 4 g pro., 51 g carbo., 12 g fat, 32 mg chol., and 111 mg sodium. U.S. RDA: 13% thiamine, 14% iron dess 99