Recipe

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• 1/2 cup butter or margarine, softened
• 1/2 cup firmly packed dark brown sugar
• 1 large egg
• 1 cup molasses
• 2 1/2 cups all-purpose flour
• 1 tbsp ground ginger
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 cup hot water
• custard
• 2 cups frozen whipped topping, thawed
• 4 (1.4-oz) english toffee-flavored candy bars, coarsely chopped

• 1 Beat butter at medium speed of an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add egg and molasses, mixing well.
• 2 Combine flour and next 5 ingredients; add to butter mixture alternately with water, beginning and ending with flour mixture. Beat at low speed after each addition until blended. Pour batter into a greased 13 x 9 pan.
• 3 Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
• 4 Cut gingerbread into cubes. Arrange one-third of gingerbread cubes in a 3-quart trifle bowl; top with one-third of Custard. Repeat layers twice, ending with Custard. Cover and chill until ready to serve.
• 5 Before serving, spread whipped topping over trifle. Sprinkle with chopped candy bars.