Gingerbread with Lemon Sauce and Whipped Cream

 

2 1/3

cups Gold Medal® all-purpose flour

1/2

cup shortening

1/3

cup granulated sugar

1

cup molasses

3/4

cup hot water

1

teaspoon baking soda

1

teaspoon ground ginger

1

teaspoon ground cinnamon

3/4

teaspoon salt

1

egg

1/2

cup granulated sugar

2

tablespoons cornstarch

3/4

cup water

1

tablespoon grated lemon peel

1/4

cup lemon juice

2

tablespoons butter or margarine

1

cup whipping cream

2

tablespoons granulated or powdered sugar

1

teaspoon vanilla

• 1 Heat oven to 325°F. Grease bottom and sides of 9-inch square pan with shortening; lightly flour. In large bowl, beat gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
• 2 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
• 3 Meanwhile, in 1-quart saucepan, mix 1/2 cup granulated sugar and the cornstarch. Gradually stir in 3/4 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in remaining lemon sauce ingredients. Serve warm or cool.
• 4 In chilled medium bowl, beat sweetened whipped cream ingredients on high speed until soft peaks form. Serve lemon sauce and sweetened whipped cream with warm gingerbread.