Cream Topped Gingerbread
|All purpose flour/Cake flour||2 1⁄4 Cup (36 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Dark molasses||1 Cup (16 tbs)|
|Hot water||3⁄4 Cup (12 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Baking soda||1 Teaspoon|
|Whipped cream topping||1 Cup (16 tbs)|
|Caramel fluff topping/Applesauce||1 Cup (16 tbs)|
Heat oven to 325°.
Grease and flour square pan, 9 X 9 X 2 inches.
Measure all ingredients except toppings into large mixer bowl.
Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 3 minutes on medium speed, scraping bowl occasionally.
Pour batter into pan.
Bake until wooden pick inserted in center comes out clean, about 50 minutes.