Gingerbread Cake with Creamy Gingerbread Frosting

Name: Gingerbread Cake with Creamy Gingerbread Frosting
Prep time: 20 min
Cook time: 20 min
Yield: 16
Cuisine: American,
Ingredients: 2 1/2 cups flour; 2 tsps baking powder; 2 tsps McCormick® Ginger, Ground; 1 tsp baking soda; 1 tsp McCormick® Cinnamon, Ground; 1/2 cup (1 stick) butter softened; 1/2 cup firmly packed brown sugar; 1 cup molasses; 2 eggs; 1 tsp McCormick® Pure Vanilla Extract; 1 cup boiling water; 1 cup milk; 1 package (4-serving size) vanilla instant pudding mix; 1/2 tsp McCormick® Ginger, Ground; 1/8 tsp McCormick® Cinnamon, Ground; 1 container (8 oz) frozen whipped topping thawed

The Creamy Gingerbread Frosting makes this gingerbread extra festive for holiday celebrations. If you prefer a simpler presentation, omit the frosting and dust the gingerbread with confectioners' sugar.

20m

PREP TIME

20m

COOK TIME

277

CALORIES

16

INGREDIENTS

Servings: 16

Ingredients

Gingerbread Cake
2 1/2 cups flour
2 teaspoons baking powder
2 teaspoons McCormick® Ground Ginger
1 teaspoon baking soda
1 teaspoon McCormick® Ground Cinnamon
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed brown sugar
1 cup molasses
2 eggs
1 teaspoon McCormick® All Natural Pure Vanilla Extract
1 cup boiling water
Creamy Gingerbread Frosting
1 cup milk
1 package (4-serving size) vanilla instant pudding mix
1/2 teaspoon McCormick® Ground Ginger
1/8 teaspoon McCormick® Ground Cinnamon
1 container (8 ounces) frozen whipped topping, thawed

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Mix flour, baking powder, ginger, baking soda and cinnamon in medium bowl; set aside.
2 Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well mixed. Add eggs and vanilla; beat well. Add flour mixture alternately with boiling water, beating on low speed after each addition until smooth. Pour into prepared pans.
3 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.
4 For the Frosting, pour milk into medium bowl. Add pudding mix, ginger and cinnamon. Beat with wire whisk 2 minutes. Gently stir in whipped topping. Fill and frost cooled cake with with Frosting. Refrigerate cake until ready to serve.