Gingerbread Cake With Cream Cheese Frosting |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
From Cooking Light March 2006 Ingredients:
1/3 cup sugar |
1/4 cup butter, softened |
1/4 cup molasses |
1 large egg |
1 1/2 cups flour |
2 teaspoons ground ginger |
1/2 teaspoon baking soda |
1/4 teaspoon ground nutmeg |
1/8 teaspoon salt |
1/8 teaspoon ground cloves |
2/3 cup nonfat milk |
1 teaspoon vanilla extract |
cooking spray |
1/4 cup fat free cream cheese, softened |
1/4 cup reduced-fat cream cheese, softened |
1 teaspoon vanilla extract |
1/8 teaspoon salt |
1 3/4 cups powdered sugar |
1/3 cup lemon curd |
Directions:
1. Preheat oven to 350°.
2. CAKE: Place 1/3 cup sugar and butter in a medium bowl; beat at high speed for 2 minutes or until well combined. Add molasses and egg; beat well.
3. Combine flour and next 5 ingredients (through cloves) in a medium bowl.
4. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1 teaspoon vanilla.
5. Spoon batter into an 8-inch square pan coated with cooking spray.
6. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
7. FROSTING: Place cheeses, 1 teaspoon vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until light and fluffy.
8. Gradually add powdered sugar; beat at low speed JUST until blended.
9. Spread frosting evenly over top of cake.
10. Top each serving with Lemon Curd.
|
|