Yes, please! I don’t know about you but in addition to pumpkin-everything, I also love gingerbread as a fall snack. The combination of nutmeg, cinnamon, brown sugar, ginger and more is irresistible in moist, iced cake form!

Truth? I picked up a box of the instant kind from Trader Joe’s yesterday on a whim and decided to make it for yesterday’s book club. No one knows the difference! I decided that I couldn’t bring it without frosting (duh!) so I just mixed together some powdered sugar and milk for a sweet paste the goes perfectly on gingerbread.

Interested in a recipe? I’ve gone one for you below!

So even though I went the instant route, it’s easy enough to make your own from scratch. My secret to this recipe being so moist and good was simply not leaving it in the oven as long as the box said.

When in question about cake or brownies, I say always undercook! I’m the girl who will eat the barely cooked brownie that’s basically dripping batter (which is why I’m making these next — or soon!)

Same goes for cake. While the middle of this cake was slightly sunken in the middle because I pulled it out early, that very middle piece (which I was sure to cut from the very middle myself) was so worth it. You can even see in the photos how the moistness is there.

1 1/2 c. fork-stirred flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 tsp. ginger
1/2 c. butter, soft
1/2 c. sugar
1 lg. egg
1/2 c. molasses
2/3 c. boiling water

1. Sift together flour, baking soda, salt, cinnamon, and ginger.2. Beat together butter, sugar, egg, and molasses until blended.
3. Add flour mixture, gently beat only until blended.
4. Add boiling water, about 1/3 at a time, gently beating after each addition only until blended.
5. Bake in a well greased 8 x 8 x 2 inch cake pan in a preheated 375 degree oven for 30 minutes. Loosen edges and cut in serving pieces.

FROSTING: Mix 2 cups of powdered sugar with 4-5 tablespoons of milke. Voila! 

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