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Gingerbread #2 with Lemon Sauce Recipe

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This recipe for Gingerbread #2 with Lemon Sauce is from The Sharp Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package Betty Crocker carrot cake mix
2/3 cup water
1/3 cup molasses
1/3 cup butter, softened
3 eggs
1 tsp. ground ginger
1/2 tsp. ground allspice
1/4 tsp. ground cloves
Lemon Sauce:
1/2 cup sugar
1 tbsp. plus 2 tsp. cornstarch
1 cup water
2 tbsp. butter
1 tbsp. grated lemon peel
1 tbsp. lemon juice
Directions:
Directions:
Heat oven to 350º. Grease and sugar 12-cup bundt cake pan. Blend cake mix (dry), water, molasses, butter, eggs, ginger, allspice, and cloves in large bowl on low speed, scraping bowl constantly, until moistened. Beat on medium speed, 2 minutes. Pour into pan. Bake as directed on package. Cool 10 minutes, invert on wire rack. Remove pan and cool cake completely. Dust with powdered sugar if desired. Serve with lemon sauce.
Lemon Sauce:
Mix sugar and cornstarch in saucepan. Gradually stir in one cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Remove from heat. Stir in butter, lemon peel and lemon juice. Serve warm or cool. Yields 1 1/4 cups sauce.
Personal Notes:
Personal Notes:
Really liked the lemon sauce with this recipe and commented that the gingerbread was good.

 

 

 

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