Gingerbread Pudding Cake

SERVINGS: 6-8

CATEGORY: Dessert

METHOD: Slow Cooker

TIME: Prep: 20 min.

Cook: 2 hours + standing

Ingredients:

• 1/4 cup butter, softened
• 1/4 cup sugar
• 1 egg white
• 1 teaspoon vanilla extract
• 1/2 cup molasses
• 1 cup water
• 1-1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/2 cup chopped pecans

TOPPING:

• 6 tablespoons brown sugar
• 3/4 cup hot water
• 2/3 cup butter, melted

Directions: In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla. Combine molasses and water until blended. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans. Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter (do not stir). Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted near the center of cake comes out clean. Turn off heat. Let stand for 15 minutes. Serve warm. Yield: 6-8 servings.

Yum! Just made this one yesterday. If you have a larger crockpot shrink the cooking time down to an hour. It looks undone when really is done, watch for "burning" on the edges, non-stick spray the crock pot first! Love ya! Serve with ice cream or sweetened whipcream.

From, Kelley