GINGERBREAD CAKE

GINGERBREAD CAKE

CAKE: 2 1/3 c. flour 1/3 c. sugar 1 c. molasses 1/2 c. shortening 1 egg (warm on counter, not right out of refrigerator) 3/4 c. hot water 1 tsp. baking soda 1 tsp. ground ginger 1 tsp. ground cinnamon 3/4 tsp. salt TOPPING: 1 (12 oz.) jar apricot preserves 1 tbsp. grated orange peel 2 tbsp. lemon juice Mix together to blend, refrigerate. CREAM: 2 c. Cool Whip (light or regular) 1/4 c. honey 1/2 tsp. ground ginger Mix together in chilled bowl and refrigerate 1 hour before serving.Preheat oven to 325 degrees. Grease and flour round 9 1/2 inch pan. Beat all ingredients in bowl on low speed 30 seconds, scraping bowl as you mix. Beat on medium speed, still scraping bowl for 3 minutes. Pour into pan. Bake 50 minutes or until pick comes out clean. Cool on cake rack. When cool, place on serving dish. When cooling cake, leave in pan 10 minutes, remove from pan and cool on rack. To serve: Slice a piece of cake. Lay on its side. Spread cake with apricot topping, lightly. Add a spoon of cream on top. cooks.com