Ginger Cake With Strawberry Sauce

1. 1

   Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add egg, crystallized ginger, and molasses, beating until blended.

2. 2

   Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

3. 3

   Pour batter into 2 greased and floured 8-inch round cake pans.

4. 4

   Bake at 350u00b0 for 30 minutes or until a wooden pick inserted in center comes out clean.

5. 5

   Cool cake layers in pans on wire racks 10 minutes; remove from pans, and cool on wire racks. Split layers horizontally in half.

6. 6

   Spread Cream Cheese Frosting between layers and on top and sides of cake. Pat Crunch Topping on top and sides. Serve with Strawberry Sauce. Garnish, if desired.

7. 7

   Note: Cake can be made up to 1 day in advance and refrigerated. Let stand at room temperature at least 2 hours before serving.

No nutritional information available.

No additional tips available.