Old-Fashioned Gingerbread Torte

By dette

you'll love this gingerbread cake with its rich, buttercream frosting.

Ingredients

• Buttercream Frosting:
• 3 c. all-purpose flour
• 3/4 t. baking soda
• 3/4 t. salt
• 1 T. ground ginger
• 1 1/2 t. cinnamon
• 1 1/2 c. light molasses
• 1 c. water
• 3/4 c. buter softened
• 3/4 c. sugar
• 2 eggs
• 1 c. butter, softened
• 6-7 c. powdered sugasr
• 6-9 Y. milk
• 2 t. vanilla extract
• 1/4 t. salt
• 1/2 c. white chocolate chips, melted and cooled

Preparation

Step 1

Stir together flour, baking soda, salt and spiceds in a medium bowl; set aside. Whisk together molasses and water in another medium bowl; set aside. In a large bowl, beat butter and sugar until blended with an electric mixer on low speed. Increase speed to high; beat until creamy, about 2 minutes. Reduce speed to low;p add eggs, one at t ime, beating well after each. Add flour mixture alternatley with molasses mixture; beat until blended. Line bottoms of three, 8" round cake pans with wax paper; grease and flour pans. Spread batter in pans. Bake at 350 degreese for 25-30 minuts, until a toothpick tests clean. Cool in pans on wire racks for 10 minutes; turn cakes out onto racks and cool completely. Discard wax paper. Assemble cake with buttercream Frosting; chill until serving time.


Buttercream Frosting:
Beat butter until very fluffy. Add sugar and milk in small batches, beating after each addition until very fluffy. Stir in vanilla, salt and melted chocolate. Use immediately.