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    Gingerbread Cake


    Source of Recipe


    Internet

    List of Ingredients




    1 can (15 ounces) solid pack pumpkin
    1/3 cup molasses
    3 eggs
    1 tablespoons Cinnamon Plus Spice Blend
    1 package (18.25 ounces) German chocolate cake mix
    Vanilla ice cream or thawed, frozen whipped topping (optional)


    1. Brush stoneware fluted pan with vegetable oil. In a bowl, whisk pumpkin, molasses, eggs and spice blend until smooth. Add cake mix; mix until thoroughly blended, about 1 minute.

    2. Pour batter into pan, spreading evenly. Microwave on HIGH 14 minutes or until cake tester inserted near center comes out clean. (Cake will be slightly moist on top near center.) Let stand in microwave 10 minutes. If necessary, loosen cake from sides of pan; invert onto serving plate. Let cool 5 minutes.

    3. Sprinkle with powdered sugar. Serve warm with ice cream or whipped topping, if desired.

    Yield: 12 servings

    Recipe
 

 

 

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