Gingerbread Poke Cake Food

GINGERBREAD POKE CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 13x9-inch cake, blending 2 Tbsp. molasses into cake batter before pouring into prepared pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in remaining molasses. Immediately pour over warm cake. Refrigerate 1 hour.
• Meanwhile, microwave caramels and water in medium microwaveable bowl on HIGH 1 min., stirring after 30 sec. Stir until caramels are completely melted. Cool 10 min. Add COOL WHIP; whisk until blended. Refrigerate until ready to use.
• Frost cake with COOL WHIP mixture before serving.

GINGERBREAD CAKE

Steps:

• Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.
• In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth.
• In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
• In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with whipped cream or ice cream.