Gingerbread Cake with Molasses Cream Cheese Frosting

• Vegetarian

• Produce

  • 1 1/2 tsp Ginger, ground

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 1/4 cup Molasses

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar
  • 1 1/2 tsp Cinnamon
  • 8 cups Powdered sugar
  • 2 tsp Vanilla extract

• Dairy

  • 3 sticks Butter
  • 2 8 oz pkg Cream cheese
  • 2 tsp Milk

• Liquids

  • 1 cup Water

Found on greatgrubdelicioustreats.com

Ingredients

• 3 cups all purpose flour
• 1½ tsp cinnamon
• 1½ tsp ground ginger
• 1 tsp baking powder
• 1 tsp baking soda
• 1 cup butter (2 sticks), room temperature
• ¾ cup brown sugar
• 1 cup molasses
• 2 eggs
• 1 cup water
• 2 8 oz pkg cream cheese
• 1 stick butter
• ¼ cup molasses
• 2 tsp. vanilla extract
• 8 cups powdered sugar
• 2 tsp milk

Directions

• Preheat oven to 350° and grease (2) 9 inch round cake pans. Set aside.
• In a medium mixing bowl, whisk flour, cinnamon, ginger, baking powder, baking soda together. Set aside.
• In a large mixing bowl, beat butter and brown sugar together until creamy.
• Add molasses and eggs. Beat until well combined.
• Alternate flour and water into the wet ingredients making sure to mix well, on low, between each addition.
• Pour into prepared cake pans.
• Bake for 35 minutes or until a toothpick inserted comes out clean.
• Cool on a wire rack.
• In a medium mixing bowl, beat cream cheese with butter until combined.
• Add molasses and vanilla. Beat on low until well combined.
• Add a little powdered sugar at a time. Mix until each addition is well combined.
• Add 1 teaspoon of milk after 4 cups of powdered sugar have been added.
• Finish mixing in the powdered sugar and the remaining teaspoon of milk.
• Frost cake once it has cool completely.