Gingerbread Cake

Do Y’all have any idea how hard it is to not eat a whole cake?…(hee, hee)
Seriously this cake is so moist and has just the right amount of molasses and ginger. Add to it a drizzle of cream cheese frosting and it makes your mouth water. So just prepare yourself to be tempted into having more than 1 piece. I recommend you inviting a few friends over for dessert. 😉

GingerBread Cake
1/2 Cup Shortening
1/4 Cup Brown Sugar
2 Tablespoon’s Sugar
1 Egg
1 Cup Hot Water
1 Cup Molasses
2 1/4 Cup All Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Ground Ginger
1 teaspoon Ground Cinnamon
1/2 Salt
1/8 teaspoon Nutmeg

~Cream Cheese Frosting
(1) 8 oz. Cream Cheese, softened
3-4 Cups Powdered Sugar
2 teaspoon’s Vanilla

Preheat oven to 350
Cream together shortening and sugars until fluffy. Beat in egg, water and molasses. Sift together remaining ingredients, then add to creamed ingredients. Mix well until smooth. Pour into a greased 9 inch round pan. Bake for 35-40 minutes. While cake is cooling beat together all the ingredients for the frosting. Let cake cool in pan completely before turning out onto a cake plate. Dust with powdered sugar and a drizzle of cream cheese frosting that has been warmed up.