Saturday, March 08, 2008

Gingerbread Pudding Cake

Ok, now seriously folks...this is good! And super easy!!! And even 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


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.



Anonymous said...

Told ya!


I want cake

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