Gingerbread Cake with Molasses Cream Cheese Frosting

Ingredients:


For the cake:

3 cups of all purpose flour
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp baking powder
1 tsp baking soda
1 cup butter, (2 sticks), room temperature
3/4 cup brown sugar
1 cup molasses
2 eggs
1 cup water

For the frosting:

2 8 ounce packages of cream cheese (room temperature)
1 stick of butter (room temperature)
1/4 cup molasses
2 tsp vanilla
8 cups of powdered sugar
2 tsp milk

Instructions:

Cake:

1.  Preheat oven to 350 degrees and grease 2 9 inch round cake pans.  Set aside.
2.  In a medium mixing bowl, whisk flour, cinnamon, ginger, baking powder, baking soda together.  Set aside.
3.  In large mixing bowl, beat butter and brown sugar together until creamy.
4.  Add molasses and eggs.  Beat until well combined.
5.  Alternate flour mixture and water into the wet ingredients making sure to mix well, between each addition.
6.  Divide evenly into prepared cake pans.
7.  Bake for 35 minutes or until a toothpick inserted comes out clean.
8.  Cool on a wire rack.

Frosting:

1.  In medium mixing bowl, beat cream cheese with butter until combined.
2.  Add molasses and vanilla.  Beat on low until well combined.
3.  Add a little powdered sugar at a time.  Mix until each addition is well combined.
4.  Add 1 teaspoon of milk after 4 cups of powdered sugar has been added.
5.  Finish mixing in the powdered sugar and the remaining teaspoon of milk.
6.  Frost the cake once it has cooled completely.