Shelly's Recipe

GINGERBREAD TORTE WITH CARAMEL SAUCE

Category: Cakes

Torte:
1/2 cup (1 stick) Danish Creamery Butter
1/2 cup packed brown sugar
1 egg
1/2 cup molasses
1 1/2 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1/2 cup boiling water

Caramel Sauce:
1 1/4 cups packed browned sugar
1/2 cup (1 stick) Danish Creamery Butter
1/2 cup whipping cream

Vanilla ice cream (optional)
1/4 cup powdered sugar, sifted (optional)

For torte: Preheat oven to 350°F. Cream softened butter with sugar. Add egg and molasses; beat well. Combine: flour, baking powder, salt, ginger, and cinnamon. Add dry ingredients to molasses mixture alternately with boiling water. Beat after each addition. 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.

For caramel sauce: 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.

To serve: Cut wedges of torte and place on serving plate. If desired, sprinkle the top with sifted powdered sugar. Accompany with a scoop of vanilla ice cream, and drizzle each portion with caramel sauce.