Gingerbread Cake with Yogurt Cream
A perfect blend of sweetness and spice.
Stonyfield Organic Yogurt Cream
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.