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Gingerbread Torte with Caramel Sauce

from Challenge Dairy

Ingredients

  • ½ cup 1 stick Challenge Butter
  • ½ cup packed light brown sugar
  • 1 egg
  • ½ cup light molasses
  • 1 ½ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ginger
  • ½ teaspoon cinnamon
  • ½ cup boiling water

For the Caramel Sauce

  • 1 ¼ cups packed light brown sugar
  • ½ cup 1 stick Challenge Butter
  • ½ cupwhipping cream

Instructions

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

To make the caramel sauce:

  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. Let cool slightly. Drizzle over slices of the torte before serving.