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Gingerbread Torte

SUBMITTED BY: Ginger Hendricksen

"'This old-fashioned gingerbread cake is excellent!' promises Ginger Hendricksen of Plover, Wisconsin. Lemon peel is a nice addition to the sweet cream cheese frosting."
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PREP TIME  25 Min
COOK TIME  20 Min
READY IN  45 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup molasses
  • 3 cups all-purpose flour
  • 3 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1 cup milk
  • CREAM CHEESE FROSTING:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 teaspoons grated lemon peel
  • 3 3/4 cups confectioners' sugar

DIRECTIONS

  1. Grease three 9-in. round baking pans. Line with waxed paper; grease and flour the paper. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, ginger, baking soda, cinnamon and salt; add to the creamed mixture alternately with milk. Spoon into prepared pans.
  2. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a small mixing bowl, beat cream cheese and butter. Add lemon peel. Gradually beat in confectioners' sugar until smooth. Place on cake on a serving platter. Spread with about 2/3 cup frosting; repeat layers twice. Refrigerated until serving.
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