Friday, December 14, 2012

Gingerbread Cake

1/3 cup shortening
1/2 cup sugar
1 egg
3/4 water
1/2 cup molasses
1 1/2 cups flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla
4 cups powdered sugar

Preheat oven to 350 degrees.

In a large bowl, beat together shortening and sugar until light and fluffy.  Beat in the egg and whip until combined.  Mix together the water and molasses in a separate bowl.

Combine the flour, ginger, baking soda, and salt until everything is evenly distributed.

Alternately pour in the molasses mixture with the flour mixture into the creamed mixture beating after every addition.

Line a 13 x 9 in baking dish with oven safe parchment paper and then spray the parchment paper with cooking spray.  Evenly spread the batter into the pan.

Bake for 12-15 minutes or until a toothpick inserted comes out clean.

Allow to cool for 2 minutes and then remove the entire parchment paper from the pan and place on a very clean kitchen towel.  Put another layer of parchment paper on top.  Roll from the short end to the other short end, wrapping the kitchen towel in every time you turn.  Chill in the refrigerator for at least an hour.

While chilling, beat together the cream cheese, butter, and vanilla until very creamy.  Slowly add in the powdered sugar until a smooth frosting forms.  Leave out at room temperature while the cake cools so it is very easy to spread.

Once the cake is chilled, gently unroll it and quickly fill with the cream cheese frosting.  Roll back up very tight with a towel around the entire thing.  Chill for 3-4 hours or overnight.

You can chill the frosting now, but take it out of the refrigerator for a half hour before frosting the entire cake.

Once you are ready to frost the whole cake, take it out of the towel and place on your serving dish.  Frost the entire thing with the cream cheese frosting and allow to chill for another few hours.  I decorated mine with a leaf stencil and some cocoa powder.  I also put a few mint leaves with a cherry to look like holly leaves.

Serve and enjoy!

Pin It Now!