Gingerbread Torte with Caramel Sauce

By ebdonahue

Ingredients

• 1/2 cup (1 stick) butter
• 1/2 cup packed light brown sugar
• 1 eggs
• 1/2 cup light molasses
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/2 cup boiling water
• 1 1/4 cups packed light brown sugar
• 1/2 cup (1 stick) Challenge Butter
• 1/2 cup whipping cream

Details

Servings 8
Preparation time 10mins
Cooking time 45mins
Adapted from challengedairy.com

Preparation

Step 1

Torte
Step 1

Preheat oven to 350°F. Cream softened butter with sugar. Add egg and molasses; beat well.
Step 2

Combine: flour, baking powder, salt, ginger, and cinnamon. Add dry ingredients to molasses mixture alternately with boiling water. Beat after each addition.
Step 3

Pour into a buttered 9-inch round spring form pan or cake pan. Bake 30 minutes or until top is browned and springs back when lightly pressed. Serve warm. Caramel Sauce
Step 1

Melt and stir butter and brown sugar in a medium saucepan over medium heat. Whisk in whipping cream and stir until sugar is dissolved and sauce is smooth, about 3 minutes.