Chocolate Chip Gingerbread with Orange Hard Sauce

Chocolate Chip Gingerbread with Orange Hard Sauce

Rich gingerbread, a classic holiday dessert especially when served with ultra-rich sauce, gets an easy boost from chocolate chips.

Prep Time

15

Minutes

Total Time

1:30

Hr:Mins

Makes

9

servings

Gingerbread
3
eggs
1/2
cup molasses
1/4
cup sugar
3/4
cup buttermilk
1/2
cup butter, melted
2
cups all-purpose flour
1
teaspoon baking soda
1
teaspoon ginger
1
teaspoon cinnamon
1/2
teaspoon salt
1/2
teaspoon cloves
1/2
cup miniature semisweet chocolate chips
Sauce
2/3
cup powdered sugar
1/3
cup butter, softened
1
teaspoon grated orange peel
1
tablespoon orange juice
  1. Heat oven to 350°F. Grease bottom only of 8 or 9-inch square pan. Beat eggs in large bowl with electric mixer at medium speed for 2 to 3 minutes or until slightly thickened. Gradually add molasses and sugar, beating until well blended.
  2. Add buttermilk and melted butter; mix well. Add all remaining gingerbread ingredients except chocolate chips; beat until smooth. Stir in chocolate chips. Pour into greased pan.
  3. Bake at 350°F. until toothpick inserted in center comes out clean. For 8-inch pan, bake 43 to 53 minutes; for 9-inch pan, bake 30 to 40 minutes. Cool 20 minutes.
  4. In small bowl, combine powdered sugar and 1/3 cup butter; beat with electric mixer at low speed until smooth and creamy. Beat in orange peel and orange juice.
  5. To serve, cut gingerbread into squares; place on individual dessert plates. Spoon about 1 tablespoon sauce over each serving.
Makes 9 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
In England, traditional hard sauce is flavored with brandy, rum or whiskey. Our version is made with orange juice to complement the spicy gingerbread flavors. If desired, try an orange liqueur, such as Grand Mariner.
Prepare this dessert in advance, but serve it warm. Bake the gingerbread and let it cool. Cover and let it stand at room temperature. Prepare the sauce; cover and refrigerate it. Bring the sauce to room temperature before serving. Wrap the gingerbread in foil and warm it at 350°F. for 15 minutes. Spoon the room-temperature sauce over each serving.

Nutrition Information:

1 Serving (1/9 of Recipe)
  • Calories 445
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 13g,),
  • Cholesterol 115mg;
  • Sodium 440mg;
  • Total Carbohydrate 56g
    • (Dietary Fiber 1g,
    • Sugars 32g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 Other Carbohydrate;
    • 4 Fat;
    Carbohydrate Choices:
    • 4 ;
    *Percent Daily Values are based on a 2,000 calorie diet.