A perfect blend of sweetness and spice. Gingerbread Cake with Yogurt Cream Go to recipes By Stonyfield Vegetarian Desserts American A perfect blend of sweetness and spice. Ready In: 55 mins Level: Easy Prep: 15 mins Cook: 40 mins Yields: 12 Servings Print Recipe Ingredients 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 t baking soda 3 t ground ginger 1 t cinnamon 4 eggs (beaten) Stonyfield Organic Yogurt Cream 1 c Stonyfield Organic Heavy Whipping Cream (well-chilled) 2 1/2 T confectioners' sugar 1/2 c Stonyfield Organic Low Fat Vanilla Yogurt directions Step 1Preheat the oven to 425°.Step 2In 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.Step 3Pour 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.Step 4In a large bowl, beat cream with confectioner's sugar until it holds soft peaks and beat in yogurt.Step 5Serve gingerbread warm or at room temperature. Top with yogurt cream.
