Slow Cooker Gingerbread Pudding Cake

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Molasses

• Baking & Spices

  • 3/4 tsp Baking soda
  • 6 tbsp Brown sugar
  • 1/2 tsp Cinnamon, ground
  • 1/4 cup Granulated sugar
  • 1/8 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1 tsp Vanilla
  • 1 1/4 cups Whole wheat flour

• Dairy

  • 1/2 cup Butter

• Liquids

  • 1 cup Water
  • 3/4 cup Water, HOT

Found on thereciperebel.com

Ingredients

• ¼ cup butter, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• ½ cup molasses
• 1 cup water
• 1¼ cups whole wheat flour (or sub all purpose)
• ¾ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon salt
• ⅛ teaspoon ground nutmeg
• 6 tablespoons brown sugar
• ¾ cup hot water
• ¼ cup butter, melted

Directions

• With an electric mixer, beat butter and sugar until combined. Add egg and beat until combined. Add vanilla, molasses and water and beat (start on low!) until combined. There might be a few flecks of butter unincorporated, but thats okay.
• Add the flour, baking soda, cinnamon, ginger, salt and nutmeg and beat until combined. Pour into greased 3-4 quart slow cooker.
• Sprinkle batter with brown sugar. Combine hot water and melted butter and pour over brown sugar (no stirring!).
• Cover with the lid and cook on high for 2.5-3 hours. Serve warm with ice cream or whipped cream.