Gingerbread Pudding Cake

Ok, now seriously folks...this is good! And super easy!!! And even better...you make it in the crockpot! Try it out! From Sheri's friend, Jen...

Gingerbread Pudding Cake

1/4 cup butter, softened
1/4 cup sugar
1 egg white
1 tsp vanilla
1/2 c molasses
1 cup water
1- 1/4 flour
3/4 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
1/4 tsp allspice
1/8 tsp nutmeg
1/2 cup pecans

Topping:
6 tbls brown sugar
3/4 cup hot water
2/3 cup butter, melted


Cream butter, sugar. Beat egg white and vanilla. Combine molasses and water. Combine flour and spices - add to creamed mixture alt. with molasses mixture beating well after each addition. Fold in pecans. Pour into a greased 3 qt. slow cooker. Sprinkle with brown sugar. Combine hot water & butter. Pour over batter (do not stir). Cover and cook on high for 2-2 1/2 hours or until toothpick comes out clean. Turn off. Stand 15 minutes. Serve warm. This is awesome! Definitely best with ice cream or whipped cream.

Enjoy!