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Gingerbread Cake with Creamy Gingerbread Frosting
- Prep Time: 20 mins
- Cook Time: 20 mins
Your FlavorPrint
7 matching flavors
Overview
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.
Ingredients
Ingredients
Serves:
Makes 16 servings.
Nutritional information
(amount per servings)
Total Calories: 277
Sodium: 283mg
Fat: 9g
Carbohydrates: 46g
Cholesterol: 43mg
Protein: 3g
Fiber: 1g
Directions Directions
- Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Mix flour, baking powder, ginger, baking soda and cinnamon in medium bowl; set aside.
- Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well mixed. Add eggs; beat well. Add flour mixture alternately with boiling water, beating on low speed after each addition until smooth. Pour into prepared pans.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.
- Fill and frost with Creamy Gingerbread Frosting. Refrigerate cake until ready to serve.
- To make Creamy Gingerbread Frosting: Pour 1 cup milk into medium bowl. Add 1 package (4-serving size) vanilla instant pudding mix, 1/2 teaspoon McCormick® Ground Ginger and 1/8 teaspoon McCormick® Ground Cinnamon . Beat with wire whisk 2 minutes. Gently stir in 1 tub (8 ounces) frozen whipped topping, thawed.
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