posted by Pat T 11-22-102 6:00 AM
Gingerbread Pudding Cake
2-1/2 cups flour
1-1/2 tsp. Baking soda
1-1/4 tsp. Ginger
1 tsp. Cinnamon
1/2 tsp. Allspice
1/2 tsp. Salt
1/4 tsp. Nutmeg
1/2 cup softened butter
1/2 cup sugar
1 egg
1 cup molasses
1 cup water
3/4 cup brown sugar
1-1/2 cups hot water
1-1/3 cups melted butter
Preheat oven to 350° F.
Combine flour, baking soda, ginger, cinnamon, allspice, salt, and nutmeg, and set aside.
In a large bowl beat 1/2 cup softened butter and sugar on medium until creamy; add egg and continue beating until well mixed. Continue by adding flour and alternating with molasses and 1 cup water. Pour into greased 13- x 9- x 2-inch baking pan. Sprinkle with brown sugar.
In medium bowl combine 1-1/2 cups hot water and melted butter. Gently pour over batter. Bake for 40-55 minutes or until top cracks. Serve hot with cool whip.
Recipe by Jennifer Jeffries of Texas.
Edited by Mimi Hiller-11/28
Note from Mimi: I used the size pan specified, but it cooked over the top and made a mess of the oven...but it was worth it...this is exceptional. No cool whip for us...real whipped cream or nothing at all.