A perfect blend of sweetness and spice.
| Gingerbread Cake | ||
|---|---|---|
| 1⁄2 | c | butter (room temperature) |
| 1⁄2 | c | sugar |
| 1 | c | molasses |
| 1 1⁄2 | c | Stonyfield Organic Low Fat Vanilla Yogurt |
| 2 | c | flour |
| 2 | tsp | baking soda |
| 3 | tsp | ground ginger |
| 1 | tsp | cinnamon |
| 4 | eggs (beaten) | |
| Stonyfield Organic Yogurt Cream | ||
| 1 | c | Stonyfield Organic Heavy Whipping Cream (well-chilled) |
| 2 1⁄2 | tbsp | confectioners' sugar |
| 1⁄2 | c | Stonyfield Organic Low Fat Vanilla Yogurt |
Preheat the oven to 425°.
In a large bowl, cream the butter and sugar together. Add the molasses and mix well. Stir in yogurt. In a separate bowl sift together flour, baking soda, ginger and cinnamon. Gradually stir dry ingredients into yogurt mixture. Stir in eggs.
Pour the batter into a well-greased 9x13-inch pan. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Cool slightly.
In a large bowl, beat cream with confectioner's sugar until it holds soft peaks and beat in yogurt.
Serve gingerbread warm or at room temperature. Top with yogurt cream.