Gingerbread Cake with Whipped Cream Frosting
TOTAL TIME: Prep: 45 min. Bake: 20 min. + cooling
YIELD: 16 servings.
Pleasantly-spiced gingerbread and crunchy nuts are the stars in this stunning dessert. Top the delectable delight with spiced whipped cream frosting. —Sarah Hatter, Brodhead, Wisconsin
Ingredients
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1 cup 2% milk
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3/4 cup honey
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3/4 cup molasses
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1/2 cup canola oil
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2 large eggs
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1-3/4 cups whole wheat flour
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1 cup all-purpose flour
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2 teaspoons baking powder
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1 teaspoon ground cinnamon
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1 teaspoon baking soda
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1 teaspoon ground ginger
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1/2 teaspoon salt
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WHIPPED CREAM:
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1-1/2 cups heavy whipping cream
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1/4 cup confectioners' sugar
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3/4 teaspoon ground cinnamon
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3/4 teaspoon vanilla extract
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3/4 cup chopped pecans, toasted
Directions
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1.
Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper.
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2.
In a large bowl, beat the first 5 ingredients until well blended. In another bowl, whisk flours, baking powder, cinnamon, baking soda, ginger and salt; gradually beat into milk mixture.
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3.
Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
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4.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, cinnamon and vanilla; beat until stiff peaks form.
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5.
Place 1 cake layer on a serving plate; spread with 1 cup whipped cream. Sprinkle with 1/4 cup pecans. Repeat layers. Top with remaining cake layer, whipped cream and nuts.
Nutrition Facts
1 slice: 364 calories, 20g fat (6g saturated fat), 50mg cholesterol, 241mg sodium, 44g carbohydrate (28g sugars, 2g fiber), 5g protein.
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