The best delicious Gingerbread Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Gingerbread Cake recipe today!
Hello my friends, this Gingerbread Cake recipe will not disappoint, I promise! Made with simple ingredients, our Gingerbread Cake is amazingly delicious, and addictive, everyone will be asking for more Gingerbread Cake.
What Makes This Gingerbread Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Gingerbread Cake.
Ready to make this Gingerbread Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1/4 c Sugar
1/2 c 1% low-fat milk
1/4 c Light molasses
1/4 c Margarine, melted
2 tb Honey
1 Egg white
1 c All-purpose flour
1 ts Ground ginger
1 ts Ground cinnamon
3/4 ts Baking soda
1/4 ts Salt
1/4 ts Ground cloves
Vegetable cooking spray
1 tb Powdered sugar
6 tb Frozen reduced-calorie
-whipped topping, thawed
Combine first 6 ingredients in a large bowl; beat at medium speed of a
mixer until smooth.
Combine flour and next 5 ingredients; stir well. Add to milk mixture,
beating well.
Pour the cake batter into an 8-inch square baking pan coated with cooking
spray.
Bake at 350 degrees for 25 minutes or until a wooden pick inserted in
center comes out clean. Let cool in pan 10 minutes on a wire rack; remove
from pan, and cool completely.
Place the cake on a serving plate. Place a paper doily on top, and sprinkle
powdered sugar over doily; carefully remove doily. Yield: 6 servings
(serving size: 1 [4 x 2-1/2-inch] piece and 1 tablespoon whipped topping).
Per serving: 293 Calories; 13g Fat (38% calories from fat); 4g Protein; 42g
Carbohydrate; 17mg Cholesterol; 363mg Sodium
Serving Ideas : Serve cake with whipped topping.
Yields
6 Servings
Leave a Reply