Gingerbread Gooey Butter Cake Ice Cream Sundae
A wonderfully decadent cake and sundae combo. Feel free to garnish with a caramel or vanilla ice cream to suit your tastes!
|Author: Julie Ruble|
- 1 cup cake flour
- 3 tablespoons brown sugar
- 1/3 cup Butter, softened
- 1 1/4 cups brown sugar
- 3/4 cup Butter, softened
- 1 egg
- 1 cup all purpose flour
- 2/3 cup evaporated milk
- 1/4 cup unsulphered light molasses
- 3 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 pinch salt
- 1 teaspoon vanilla
- lemon ice cream (optional)
- lemon zest (optional)
- Preheat oven to 350 degrees F.
- Whisk together cake flour and brown sugar in a medium bowl. Cut in the butter with a pastry cutter or two knives until the mixture resembles fine crumbs and starts to cling together.
- Press the mixture into the bottom and up the sides of a 10-inch cast iron skillet (this step is a lot harder than it sounds, but be patient and use the back of a spoon to help spread/press the mixture down. If needed, put mixture in refrigerator for a few minutes to make the butter less sticky).
- Cream together the butter and brown sugar until fluffy (about 2-3 minutes). Mix in the egg until just combined.
- Alternate adding the flour and evaporated milk, mixing after each addition.
- Mix in the molasses, spices, salt, and vanilla.
- Pour the filling into the crust and level the top with a spatula.
- Bake for 30-35 minutes or until cake is nearly set. Do not overcook!
- Let it cool in pan for 30 minutes - cake will continue to set firmly in this time.
- Pile the top high with lemon ice cream, sprinkle on lemon zest, and serve immediately.
NOTE: If you don’t have a skillet, you can bake this in a greased 9-inch square baking dish (use a glass one if you have it, and check it early and often. Remove when there’s some jiggle left.)
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