Gingerbread with Lemon Sauce and Whipped Cream

 

Ingredients

Gingerbread

• 2 1/3

  cups Gold Medal™ all-purpose flour
• 1/2

  cup shortening
• 1/3

  cup granulated sugar
• 1

  cup molasses
• 3/4

  cup hot water
• 1

  teaspoon baking soda
• 1

  teaspoon ground ginger
• 1

  teaspoon ground cinnamon
• 3/4

  teaspoon salt
• 1

  egg

Lemon Sauce

• 1/2

  cup granulated sugar
• 2

  tablespoons cornstarch
• 3/4

  cup water
• 1

  tablespoon grated lemon peel
• 1/4

  cup lemon juice
• 2

  tablespoons butter or margarine

Sweetened Whipped Cream

• 1

  cup whipping cream
• 2

  tablespoons granulated or powdered sugar
• 1

  teaspoon vanilla

Steps

1  Heat oven to 325°F. Grease bottom and sides of 9-inch square pan with shortening; lightly flour. In large bowl, beat gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.

2  Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.

3  Meanwhile, in 1-quart saucepan, mix 1/2 cup granulated sugar and the cornstarch. Gradually stir in 3/4 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in remaining lemon sauce ingredients. Serve warm or cool.

4  In chilled medium bowl, beat sweetened whipped cream ingredients on high speed until soft peaks form. Serve lemon sauce and sweetened whipped cream with warm gingerbread.