Gingerbread Cake with Creamy
The Creamy Gingerbread Frosting makes this gingerbread extra festive for holiday celebrations. If you prefer a simpler presentation, omit the frosting and dust the gingerbread with confectioners' sugar.
2 1/2 cups flour
2 teaspoons baking powder
2 teaspoons McCormick® Ginger, Ground
1 teaspoon baking soda
1 teaspoon McCormick® Cinnamon, Ground
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed brown sugar
1 cup molasses
1 cup boiling water
Creamy Gingerbread Frosting
1 cup milk
1 package (4-serving size) vanilla instant pudding mix
1/2 teaspoon McCormick® Ground Ginger
1/8 teaspoon McCormick® Ground Cinnamon
1 tub (8 ounces) frozen whipped topping, thawed
Cake: Heat oven to 350 degrees F. Grease and flour 2 (9-inch) round cake
Mix flour, baking powder, ginger, baking soda and cinnamon in medium bowl; set aside.
Beat butter, brown sugar and molasses in large bowl with electric mixer
on medium speed until well mixed.
Add eggs; beat well.
Add flour mixture alternately with boiling water, beating on low speed after each addition until smooth. Pour
into prepared pans.
Bake 18 to 20 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes.
Remove from pans; cool completely on wire rack.
Fill and frost with Creamy Gingerbread Frosting. Refrigerate cake until
ready to serve.
Creamy Gingerbread Frosting: Pour milk into medium bowl.
Add instant pudding mix, McCormick® Ground Ginger and McCormick® Ground Cinnamon. Beat with wire
whisk 2 minutes.
Gently stir in whipped topping.
Makes 16 servings | Prep Time: 20 min | Cook Time: 20 min
nutritional information: per serving Calories: 277 Fat: 9 g Carbohydrates:
46 g Cholesterol: 43 mg Sodium: 283 mg Fiber: 1 g Protein: 3 g
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1 Corinthians 10:31 (KJV) ~ Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.