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Gingerbread Torte

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."

Rate/Review | Read Reviews (3)

Prep Time:
25 Min

Cook Time:
20 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 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

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.
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.
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.