Gingerbread Cake with Creamy Gingerbread Frosting

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.

Prep: 20 min | Bake: 20 min | Yield: 15 servings

Ingredients

Cake

• 2 1/2 cups all-purpose 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
• 2 eggs
• 1 cup boiling water

Creamy Gingerbread Frosting

• 1 cup milk
• 1 (4 serving size) box vanilla instant pudding mix
• 1/2 teaspoon McCormick® Ground Ginger
• 1/8 teaspoon McCormick® Ground Cinnamon
• 1 (8 ounce) tub frozen whipped topping, thawed

Instructions

Cake

1. Heat oven to 350 degrees F. Grease and flour 2 (9 inch) round cake pans.
2. Mix flour, baking powder, ginger, baking soda and cinnamon in medium bowl; set aside.
3. Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well mixed.
4. Add eggs; beat well.
5. Add flour mixture alternately with boiling water, beating on low speed after each addition until smooth. Pour into prepared pans.
6. Bake for 18 to 20 minutes or until a wooden pick inserted in center comes out clean.
7. Cool in pans for 10 minutes.
8. Remove from pans; cool completely on wire rack.
9. Fill and frost with Creamy Gingerbread Frosting. Refrigerate cake until ready to serve.

Creamy Gingerbread Frosting

1. Pour milk into medium bowl.
2. Add instant pudding mix, McCormick® Ground Ginger and McCormick® Ground Cinnamon. Beat with wire whisk 2 minutes.
3. Gently stir in whipped topping.

Nutrition

Per serving: Calories: 277 Fat: 9g Carbohydrates: 46g Cholesterol: 43mg Sodium: 283mg Fiber: 1g Protein: 3g

Attribution

Recipe and photo used with permission from: McCormick