Gingerbread Cake with Moscow Mule Pecan Pie Syrup

Makes 24 servings

Combine traditional gingerbread with warm spices with a tart-sweet Moscow Mule Pecan Pie Syrup.

Ingredients

1 pound, 8-1/2 ounces all-purpose flour

1 tablespoon Argo® Baking Powder

2-1/4 teaspoons ground ginger

1-1/2 teaspoons ground cinnamon

1-1/2 teaspoons baking soda

1-1/2 teaspoons salt

12 fluid ounces corn oil

16 fluid ounces molasses

12 fluid ounces Karo® Dark Corn Syrup

3 eggs

12 fluid ounces warm water

Whipped topping

Moscow Mule Pecan Pie Syrup

Directions

Preheat oven to 350°F. Spray an 12 x 18-inch steamtable pan with nonstick spray.

Mix flour, baking powder, ginger, cinnamon, baking soda and salt in a large bowl. Whisk together oil, molasses, corn syrup and eggs. Add to dry ingredients and beat until smooth. Stir in water.

Pour batter into prepared pan.

Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool.

Serve cake with whipped topping and generous helping of Moscow Mule Pecan Pie Syrup.