Nothing rings in the Fall and holiday season for us quite like a spicy slice of Gingerbread cake! While traditionally made with molasses, we created a lighter (on the carbs) version using brown sugar replacement. Don't be fooled though, this is delicious in it's own way and still packed with flavor! If you'd like, you can always add a couple Tablespoons of molasses to your batter ;)
THE CAKE - this a moist, spicy (heavy on the ginger), not too sweet cake with a sturdy and spongy crumb. Great on it's own or topped with sweetened whipped cream, it's even better the next day!
WHAT YOU'LL NEED TO ADD : eggs, butter, and half & half or milk.
INGREDIENTS & NUTRITION: please see 2nd photo, info is for dry mix only.