Gingerbread Cake
20 min
10 servings
230 calories
Ingredients
2 eggs
1⁄2 cup vegetable oil
1⁄4 cup fancy or cooking molasses
1 pkg Gingerbread Mix
2 cups whipped cream, optional
Instructions
Generously oil an 8” (20 cm) silicone Round Cake Pan.
In a large bowl, whisk eggs. Whisk in oil and molasses. Stir in mix. Scrape batter into prepared pan; smooth top of batter.
Microwave on high for 4 min. Rest in pan for 6 min; invert onto wire rack to cool. Or, bake in preheated 350° F oven for 28–30 min or until a toothpick inserted in centre of loaf comes out clean. Cool 10 min before unmolding.
Topping (optional): whipped cream and caramel sauce
Nutritional Information
Per serving: Calories 230, Fat 13 g (Saturated 1.5 g, Trans 0 g), Cholesterol 35 mg, Sodium 210 mg, Carbohydrate 27 g (Fiber 1 g, Sugars 16 g), Protein 3 g.
Tips
Microwaved cake is best eaten the same day it's made. If baked in the oven, wrap well and store in a cool place up to 2 days.