Warm Ginger Caramel Spice Cake
Dec 07, 2014 Preheat oven to 325 degrees. Grease a 9 inch round or square pan and set aside. In a large bowl or kitchenmaid mixer, cream butter and sugar until light and fluffy. Beat in molasses and egg until blended together. Pour the cake. Break up the Caramac bars and melt with the ginger syrup. Remove the cake from the fridge and spoon over the melted sauce a spoon at a time, letting it run down the edges of the cake. It should cool and harden as it hits the cold icing, resulting in dribbles that stop before they hit the bottom of the cake.
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Warm Ginger Caramel Spice Cake Recipe
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