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Gingerbread Cake




Source of Recipe


Internet


List of Ingredients




Two boxes of Betty Crocker Gingerbread mix (if you can find it. If not, any gingerbread mix)
Two eggs
4 -5 snack sized boxes of raisins (eat the last box of the six pack yourself)
23 oz jar of chunky applesauce
Icing (see below)


Recipe



Mix the two boxes of the gingerbread with two eggs (NO WATER, NO OTHER LIQUID) with the applesauce. Add the applesauce slowly until the mixture is wet enough to pour in a 9 by 13 pan (ungreased) but a bit thicker than cake mixes these days usually are. Add the raisins by hand, not by mixer so they stay intact.

Put in a 340 degree oven. It's ready when you put your finger in the middle and it barely dents. You want this cake a bit gummy. It's not as good if it's dry.

While it cools slightly in the pan on a rack, make icing.

ICING
Two cups of powdered sugar half a small box of Philadelphia cream cheese cut in small pieces a small slug of vanilla orange or lemon flavoring, and the zest of either if you like and can cut it very, very fine

Spread icing liberally over cake. When the cake is completely cool and the crust of the icing starts to form, make lines for twelve pieces and put a well-drained maraschino cherry in the middle of each and a fresh mint leaf if you have one handy. Don't cut until ready to serve. Make sure everyone sees this pretty cake in all its glory first.