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Gingerbread Cake

Gingerbread Cake
  • 20 min
  • 12 servings
  • $0.56/serving

Ingredients

2 eggs
1⁄2 cup vegetable oil
1⁄4 cup fancy or cooking molasses
1 pkg Gingerbread Mix
2 cups whipped cream, optional
1 recipe preparedCaramel Sauce, optional


Preparation

  1. Generously oil an 8” (20 cm) silicone Round Cake Pan.
  2. In a large bowl, whisk eggs. Whisk in oil and molasses. Stir in mix. Scrape batter into prepared pan; smooth top of batter.
  3. Microwave on high for 4 min. Rest in pan for 6 min; invert onto wire rack to cool. Or, bake in preheated 350° F oven for 28–30 min or until a toothpick inserted in centre of loaf comes out clean.  Cool 10 min before unmolding.
  4. Top with whipped cream and drizzle with caramel sauce, if desired.

Nutritional Information

Per serving: Calories 180, Fat 8 g (Saturated 1 g, Trans 0 g), Cholesterol 40 mg, Sodium 180 mg, Carbohydrate 19 g (Fibre 0 g, Sugars 13 g), Protein 3 g.

Tips

Microwaved cake is best eaten the same day it's made. If baked in the oven, wrap well and store in a cool place up to 2 days.