Gingerbread Cake with Moscow Mule Pecan Pie Syrup - Karo

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Gingerbread Cake with Moscow Mule Pecan Pie Syrup

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Yield: 9 servings
Prep Time: 0:15
Bake Time: 35 to 40 minutes

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup molasses
1/2 cup Karo^® Dark Corn Syrup
1/2 cup corn oil
1 egg, lightly beaten
1/2 cup warm water
Whipped topping
Moscow Mule Pe can Pie Syrup

Directions

Preheat oven to 350^°F. Spray a 9-inch square baking pan with nonstick spray.
Mix flour, baking powder, ginger, cinnamon, baking soda and salt in a large bowl. Add molasses, corn syrup, oil and egg; beat until smooth. Beat in water.
Pour batter into prepared pan.
Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool.
Serve cake with whipped topping and generous helping of Moscow Mule Pecan Pie Syrup.

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Gingerbread Cake with Moscow Mule Pecan Pie Syrup

Yield: 9 servings
Prep Time: 15 minutes
Bake Time: 35 to 40 minutes

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup molasses
1/2 cup Karo^® Dark Corn Syrup
1/2 cup corn oil
1 egg lightly beaten
1/2 cup warm water
Whipped topping
Moscow Mule Pe can Pie Syrup

Directions

Preheat oven to 350^°F. Spray a 9-inch square baking pan with nonstick spray.
Mix flour, baking powder, ginger, cinnamon, baking soda and salt in a large bowl. Add molasses, corn syrup, oil and egg; beat until smooth. Beat in water.
Pour batter into prepared pan.
Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool.
Serve cake with whipped topping and generous helping of Moscow Mule Pecan Pie Syrup.