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Gingerbread Torte

"This old-fashioned gingerbread cake is excellent!" promises Ginger Hendricksen of Plover, Wisconsin. Lemon peel is a nice addition to the sweet cream cheese frosting.

10-12 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

3/4 cup butter, softened
3/4 cup sugar
2 eggs
1 cup molasses
3 cups all-purpose flour
3 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1 cup milk
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons grated lemon peel
3-3/4 cups confectioners' sugar

Directions

Grease three 9-in. round baking pans. Line with waxed paper; grease
and flour the paper. In a large bowl, cream butter and sugar until
light and fluffy. Add eggs, one at a time, beating well after each
addition. Beat in molasses. Combine the flour, ginger, baking soda,
cinnamon and salt; add to the creamed mixture alternately with milk.
Spoon into prepared pans.
Bake at 350° for 20-25 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from

2 of 2

Gingerbread Torte (continued)

Directions (continued)

pans to wire racks to cool completely.
In a small bowl, beat cream cheese and butter. Add lemon peel.
Gradually beat in confectioners' sugar until blended. Place one cake
on a serving platter. Spread with about 2/3 cup frosting; repeat
layers twice. Refrigerated until serving. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 slice) equals 608 calories, 24 g fat (14 g saturated fat), 100 mg cholesterol, 599 mg sodium, 95 g carbohydrate, 1 g fiber, 7 g protein.