@brighteyes847: GINGERBREAD CAKE WITH CINNAMON MOLASSES FROSTING-COOKING WITH BRIGHT EYES (Serves 8) Cake: - 1 1/2 cups flour - 1 tbsp ginger - 1 tsp each: cinnamon, pumpkin pie spice, baking soda - 1/2 cup each: butter, molasses, corn syrup, brown sugar - 1 cup + 1 tbsp milk - 1 egg Frosting: - 4 oz cream cheese, soft - 1/4 cup butter, soft - 1 1/2 cups powdered sugar - 1 tbsp molasses - 1/2 tsp vanilla - 1/4 tsp cinnamon Let's Bake! 🎄 1. Preheat to 350°F. Mix dry ingredients. Cut in cold butter until crumbly. 2. Warm milk/sugar and molasses/corn syrup separately until lukewarm. Mix into dry ingredients with egg. 3. Bake in 9x5 pan for 45 mins. Cool, wrap overnight for sticky top. Frost next day. Variations: 💫 Add orange zest to frosting 💫 Top with candied ginger Pro Tips: - Don't skip overnight rest - Keep milk mixture lukewarm - Store at room temp up to 5 days

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