Gingerbread Caramel Cake

Ingredients

• ¹⁄₄ cup unsalted butter
• ¹⁄₂ cup light brown sugar
• 2 tbsp milk, your choice
• 1 tsp Gingerbread Spices or Cinnamon (ground)
• 1 ¹⁄₄ cups powdered sugar
• 2 eggs
• ¹⁄₂ cup vegetable oil
• ¹⁄₄ cup fancy molasses
• 1 pkg Gingerbread Mix

Preparation

1. In a small saucepan, melt butter with brown sugar, milk and spices over low heat. Increase to medium heat and bring mixture to a boil, stirring often. Once boiling, remove from heat and transfer to another bowl. Let cool to room temperature. Add mixture to powdered sugar; stir to combine. If the icing is too thick, add a splash of milk.
2. Meanwhile, generously oil Epicure’s 8" silicone Round Cake Pan.
3. In a large bowl, whisk eggs with oil and molasses. Stir in mix; scrape into pan and smooth.
4. 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.
5. Remove chilled sauce from fridge. Using a hand mixer, beat until light and fluffy.
6. To assemble, place cake on a large cake stand or plate. Spread top with icing, smoothing to edge. Garnish with toppings, as desired.