Gingerbread Cake

I was looking around online and stumbled across a recipe for eggnog gingerbread trifle. I searched high and low for a boxed gingerbread cake mix, but couldn’t find one. So why not make one from scratch! I searched for a gingerbread cake recipe and found one on McCormick’s website.

2 1/2 cups flour
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed brown sugar
1 cup molasses
2 eggs
1 cup boiling water

Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Mix flour, baking powder, ginger, baking soda and cinnamon in medium bowl; set aside.

Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well mixed. Add eggs; beat well. Add flour mixture alternately with boiling water, beating on low speed after each addition until smooth. Pour into prepared pans.

Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.
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