Frosted Gingerbread Cake

Frosted Gingerbread Cake
Servings: 14 Prep 15 mins Bake 350°F 25 mins

Ingredients

  • 1/2 cup molasses
  • 3/4 cup boiling water
  • 1 teaspoon baking soda
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 10 tablespoons (1-1/4 sticks) butter or margarine, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • Orange-Cream-Cheese Frosting (recipe follows )
  • Orange rind and raspberries, for garnish (optional)

Make It

1. Heat oven to 350 degrees F. Grease and flour two 8-inch (6-cup) straight-sided layer-cake pans.

2. Combine molasses, boiling water and baking soda in 2-cup glass measure; this will bubble up. Mix flour, baking powder, cinnamon, cloves and salt on waxed paper.

3. Beat butter and sugar in bowl until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Alternately stir in flour mixture and molasses mixture, beginning and ending with flour. Divide into prepared cake plans.

4. Bake in 350 degrees F oven 25 minutes. Cool in pans on wire rack 10 minutes. Remove cakes from pans to rack to cool completely.

5. With serrated knife, cut cakes horizontally in half. Place one layer on serving platter, cut side up. Frost top with about 2/3 cup Orange-Cream-Cheese Frosting. Repeat with remaining layers. Refrigerate until serving time. Garnish with orange rind and raspberries.

Orange-Cream-Cheese Frosting:

6. Beat 8 ounces low-fat cream cheese, softened, and 1/4 cup (1/2 stick) butter or margarine, softened, in bowl until creamy. Gradually beat in 1-pound box confectioners sugar until well blended and smooth. Beat in 2 teaspoons grated orange rind. If frosting is too soft, cover and refrigerate until desired consistency.

Orange-Cream-Cheese Frosting

Ingredients

  • 8 ounces low-fat cream cheese
  • 1/4 cup (1/2 stick) butter or margarine
  • 1 box (1 pound) confectioners sugar
  • 2 teaspoons grated orange rind

Make It

1. Beat low-fat cream cheese, softened, and butter or margarine, softened, in bowl until creamy. Gradually beat in confectioners sugar until well blended and smooth. Beat in grated orange rind. If frosting is too soft, cover and refrigerate until desired consistency.

Nutrition Facts

Servings Per Recipe: 14; Amount Per Serving: cal. (kcal): 451, Fat, total (g): 15, chol. (mg): 71, sat. fat (g): 9, carb. (g): 75, pro. (g): 5, sodium (mg): 181, Percent Daily Values are based on a 2,000 calorie diet.