Caramel Coated Gingerbread
Yield: 9 portions
Portion Size: 2 triangles each
| Ingredients: | SKU: | Measure: |
|---|---|---|
| PAM® High Heat Baking Spray | 64144 07264 | as needed |
| All-purpose flour | 2 cups | |
| Baking soda | 1 teaspoon | |
| Salt | ½ teaspoon | |
| Ginger, ground | 2 teaspoons | |
| Cinnamon, ground | 1 teaspoon | |
| Nutmeg, ground | ½ teaspoon | |
| Allspice, ground | ½ teaspoon | |
| Black pepper, ground | ½ teaspoon | |
| Butter, unsalted | 5 tablespoons | |
| Molasses, dark | 1 cup | |
| Water, hot | ½ cup | |
| Eggs, large, beaten | 2 | |
| Topping | ||
| JHS® Sweet Caramel Dulce De Leche Topping, warmed | 27000 10730 | 1¾ cups |
| Powdered sugar | ¼ cup | |
| Fresh mint | 9 sprigs |
Preparation:
- Cake: Spray 9-inch baking pan with PAM® baking spray; set aside. In bowl, combine flour, baking soda, salt, ginger, cinnamon, nutmeg, allspice and pepper; set aside
- In large bowl, whisk together butter, molasses, water and eggs; blend well. Pour batter into pan. Bake in preheated 350°F conventional oven for 35 minutes or until it tests done. Cool.
- Cut cake into nine 3-inch squares; then, cut each square diagonally in half to make 18 triangles.
- To serve, drizzle some JHS® topping on serving plate. Position 1 triangle on its side standing up. Place other triangle flat on plate. Place 5 oz. scoop of ice cream next to cake. Drizzle all with JHS® topping. Dust with powdered sugar. Garnish with mint.
