Ingredients
9 tablespoons butter, softened1/3 cup sugar1 cup molasses1 large egg, room temperature2-1/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground ginger1 teaspoon ground cinnamon1/4 teaspoon salt3/4 cup waterCARAMEL SAUCE:1 cup packed brown sugar1 tablespoon cornstarch1 cup cold water1/4 cup butter, cubed1 teaspoon vanilla extractWhipped cream, optional
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water.
Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.
For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.
