CARAMEL COATED GINGERBREAD
Yield: 9 portions
Portion Size: 2 triangles
|PAM® High Heat Baking Spray, as needed||64144 07264|
|All-purpose flour||2 cups|
|Baking soda||1 tsp|
|Ginger, ground||2 tsp|
|Cinnamon, ground||1 tsp|
|Nutmeg, ground||1/2 tsp|
|Allspice, ground||1/2 tsp|
|Black pepper, ground||1/2 tsp|
|Butter, unsalted||5 tbsp|
|Molasses, dark||1 cup|
|Water, hot||1/2 cup|
|Eggs, large, beaten||2|
|J. Hungerford Smith® Sweet Cream Caramel - Dulce de Leche, warmed||27000 22033||1-3/4 cups|
|Vanilla ice cream||45 oz|
|Powdered sugar||1/4 cup|
|Fresh mint||9 sprigs|
© ConAgra Foodservice. All Rights Reserved.
- Cake: Spray 9-inch baking pan with PAM® High Heat 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 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 J.Hungerford Smith® Sweet Cream Caramel - Dulce de Leche 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 with J. Hungerford Smith® Topping. Dust with powdered sugar. Garnish with mint.