CARAMEL COATED GINGERBREAD

9 portions (2 triangles)


	PAM® High Heat Baking Spray, as needed
2 cups	All-purpose flour
1 tsp	Baking soda
1/2 tsp	Salt
2 tsp	Ginger, ground
1 tsp	Cinnamon, ground
1/2 tsp	Nutmeg, ground
1/2 tsp	Allspice, ground
1/2 tsp	Black pepper, ground
5 tbsp	Butter, unsalted
1 cup	Molasses, dark
1/2 cup	Water, hot
2	Eggs, large, beaten
1-3/4 cups	J. Hungerford Smith® Sweet Cream Caramel - Dulce de Leche, warmed
45 oz	Vanilla ice cream
1/4 cup	Powdered sugar
9 sprigs	Fresh mint

Percent Daily Values are based on a 2,000 calorie diet

Step 1

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.
Step 2

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.
Step 3

Cut cake into nine 3-inch squares; then, cut each square diagonally in half to make 18 triangles.
Step 4

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.