CARAMEL COATED GINGERBREAD

JHS

Yield: 9 portions
Portion Size: 2 triangles
Change yield to  

Ingredients:SKU:Measure:
Cake
PAM® High Heat Baking Spray, as needed64144 07264 
All-purpose flour 2 cups
Baking soda 1 tsp
Salt 1/2 tsp
Ginger, ground 2 tsp
Cinnamon, ground 1 tsp
Nutmeg, ground 1/2 tsp
Allspice, ground 1/2 tsp
Black pepper, ground 1/2 tsp
Butter, unsalted 5 tbsp
Molasses, dark 1 cup
Water, hot 1/2 cup
Eggs, large, beaten 2
Topping
J. Hungerford Smith® Sweet Cream Caramel - Dulce de Leche, warmed27000 220331-3/4 cups
Vanilla ice cream 45 oz
Powdered sugar 1/4 cup
Fresh mint 9 sprigs

Preparation:

  1. Cake: Spray 9-inch baking pan with PAM® High Heat Baking Spray; set aside. In bowl, combine flour, baking soda, salt, ginger, cinnamon, nutmeg, allspice and pepper; set aside.
  2. In large bowl, whisk together butter, molasses, water and eggs; blend well. Pour batter into pan. Bake in preheated 350°F conventional oven 35 minutes or until it tests done. Cool.
  3. Cut cake into nine 3-inch squares; then, cut each square diagonally in half to make 18 triangles.
  4. To serve, drizzle some J.Hungerford Smith® Sweet Cream Caramel - Dulce de Leche Topping on serving plate. Position 1 triangle on its side standing up. Place other triangle flat on plate. Place 5 oz. scoop of ice cream next to cake. Drizzle with J. Hungerford Smith® Topping. Dust with powdered sugar. Garnish with mint.
Print Recipe

Nutrition Facts
Serving Size 2 triangles
Servings Per Recipe 9 portions
Amount per Serving
Calories
796
% Daily Value*
Total fat
40%
26 g
Saturated fat
78%
16 g
Cholesterol
40%
121 MG
Sodium
22%
529 MG
Carbohydrate
43%
130 g
Dietary fiber
8%
2 g
Sugars
8%
81 g
Protein
20%
10 g
Vitamin A
18%
• Vitamin C
2%
Calcium
31%
• Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet