gingerSNAP! Cake

Preheat oven 350 bake, 325 convection
Yield: 8" x 8" cake pan
Ingredients for Cake:
1 1/3 cup flour, all purpose
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt, Kosher
1/2 cup butter, unsalted, softened
1/2 cup sugar, brown
1/4 cup Joe Snow gingerSNAP! Syrup
1/4 cup molasses
1 egg, large
1/2 cup boiling water
Ingredients for Frosting:
4 oz. cream cheese
1/2 cup butter (1stick)
1/2 lb. sugar, confectioner
2 Tablespoons Jo Snow gingerSNAP! Syrup
Method for Cake:
1. Prepare a 8 inch x 8 inch pan with butter and flour.
In a medium bowl, combine flour, baking powder baking soda and salt.
2. Using an electric mixer, cream butter until light and fluffy, about 3 minutes.
3. Scrape down the sides of the bowl with a rubber spatula, cream for one more minute.

4. Add sugar Jo Snow gingerSNAP! Syrup, and molasses. Cream for and additional minute.
5. Add the egg and beat until incorporated.
6. Gently add flour to the butter mixture, add boiling water and mix until incorporated. Do not over mix.
7. Pour batter into prepared cake pan.
8. Bake for 30-35 minutes until a cake tester comes out clean and the cake springs back to a gentle touch.
9. Remove cake from oven and allow to cool completely before frosting.
Method for Frosting:
1. Using an electric mixer combine cream cheese, butter, sugar and Jo Snow gingerSNAP! Syrup. Cream ingredients together until light and fluffy about 3 minutes.
2. Scrape sown the sides of the bowl with a rubber spatula, cream for one more minute.
3. Cut cake in 9 squares, using a pastry bag frost each square individually.