Gingerbread with Brown Sugar Sauce

By Cindy_Wicker

Ingredients

• 6 tablespoons shortening
• 1/2 cup packed brown sugar
• 1/3 cup molasses
• 1 egg
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon salt
• 1/2 cup buttermilk
• Brown Sugar Sauce
• 1 cup packed brown sugar
• 4-1/2 teaspoons cornstarch
• 1/2 cup cold water
• 1-1/2 teaspoons white vinegar
• 1 tablespoon butter
• 1-1/2 teaspoons vanilla extract

Preparation

Step 1

In a large bowl, cream shortening, brown sugar until light and fluffy. Beat in molasses and egg until blended. Combine the flour, baking soda, cinnamon, ginger and salt; add to the molasses mixture alternately with buttermilk, beating well after each addition. Pour into a greased 9-in. round baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

For sauce, in a small saucepan, combine the brown sugar, cornstarch, water and vinegar; stir until smooth. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and stir in vanilla. Serve with the gingerbread. Yield: 6-8 servings.

Nutritional Facts
1 serving (1 each) equals 395 calories, 11 g fat (3 g saturated fat), 31 mg cholesterol, 176 mg sodium, 70 g carbohydrate, 1 g fiber, 4 g protein.