Gingerbread Cake

(Yields about 36 cupcakes or 1- 8”x3” or 3 – 8”x2” layers)

Ingredients:

1 box-mix White Cake mix

2 cups flour

1 cup sugar

¾ teaspoon salt

½ teaspoon cloves

1 teaspoon nutmeg

1 Tablespoon Cocoa powder

1 teaspoon ground ginger

1 teaspoon ground cinnamon

3 eggs

½ cup unsulfured molasses

1 1/3 cup water

1 cup sour cream

Directions:

Preheat oven to 350 degrees F.  Prepare cake pan(s).  Combine Cake mix, flour, sugar, salt, spices, and cocoa powder in a mixer.  Beat on low speed until ingredients are well combined.  Slowly add eggs, molasses, water, and sour cream.  Beat on medium speed until everything is combined.  Pour into prepared pan(s).  Bake for 45-50 minutes or until done.  Remove from oven and allow to cool for 15 minutes.  Wrap and refrigerate until ready to assemble and decorate.  I recommend using cream cheese icing with this cake and a vanilla mousse filling.