Old-fashioned Gingerbread Pudding Cake
Old-fashioned pudding cake makes a come-back as gingerbread.
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1/2 cup sugar
1 egg
1 cup molasses
1 cup water
3/4 cup firmly packed brown sugar
1 1/2 cups hot water
1/3 cup butter, melted
Preheat oven to 350°F.
Combine flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl; set aside.
Beat 1/2 cup butter and sugar in large bowl at medium speed until creamy. Add egg; continue beating until well mixed. Reduce speed to low. Beat, alternately adding flour mixture with molasses and 1 cup water, beating after each addition only until blended. Pour batter into 13x9-inch baking pan; sprinkle with 3/4 cup brown sugar.
Combine 1 1/2 cups hot water and 1/3 cup melted butter in medium bowl; carefully pour over top of batter. Bake for 40 to 55 minutes or until gingerbread is cracked on top and toothpick inserted in center comes out clean. Serve with large dollop of whipped cream as shown below
1 quart Cool Whip
1 T Pumpkin Pie Spice
Sprinkle spice over container of Cool Whip and mix well
Nutritional Info Per 1 Serving: Calories 360, Fat 14 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrates 58 g, Dietary Fiber 1 g, Protein 3 g
Old-fashioned pudding cake makes a come-back as gingerbread.
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 cup butter, softened
1/2 cup sugar
1 egg
1 cup molasses
1 cup water
3/4 cup firmly packed brown sugar
1 1/2 cups hot water
1/3 cup butter, melted
Preheat oven to 350°F.
Combine flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl; set aside.
Beat 1/2 cup butter and sugar in large bowl at medium speed until creamy. Add egg; continue beating until well mixed. Reduce speed to low. Beat, alternately adding flour mixture with molasses and 1 cup water, beating after each addition only until blended. Pour batter into 13x9-inch baking pan; sprinkle with 3/4 cup brown sugar.
Combine 1 1/2 cups hot water and 1/3 cup melted butter in medium bowl; carefully pour over top of batter. Bake for 40 to 55 minutes or until gingerbread is cracked on top and toothpick inserted in center comes out clean. Serve with large dollop of whipped cream as shown below
1 quart Cool Whip
1 T Pumpkin Pie Spice
Sprinkle spice over container of Cool Whip and mix well
Nutritional Info Per 1 Serving: Calories 360, Fat 14 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrates 58 g, Dietary Fiber 1 g, Protein 3 g