Gingerbread Cake with Cream Cheese Frosting |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This spicy confection is topped with a rich cream cheese frosting. In place of a traditional lemon sauce, a dollop of Lemon Curd adds the finishing touch. Ingredients:
1/3 cup granulated sugar |
1/4 cup butter, softened |
1/4 cup molasses |
1 large egg |
1 1/2 cups all-purpose flour (about 6 3/4 ounces) |
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 fat-free milk |
1 teaspoon vanilla extract |
cooking spray |
1/4 cup (2 ounces) fat-free cream cheese, softened |
1/4 cup (2 ounces) 1/3-less-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. To prepare cake, place 1/3 cup granulated sugar and butter in a medium bowl; beat with a mixer at high speed for 2 minutes or until well combined. Add molasses and egg; beat well.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cloves) in a medium bowl. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1 teaspoon vanilla. Spoon batter into an 8-inch square pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
4. To prepare 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. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat). Spread frosting evenly over top of cake. Top each serving with Lemon Curd.
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