Lemon-Ginger Cake

 

1

box Betty Crocker® SuperMoist® lemon cake mix

3/4

cup water

1/2

cup vegetable oil

1/2

cup sour cream

1

teaspoon ground ginger

3

eggs

1/2

cup finely chopped crystallized ginger (about 2 1/2 oz)

1

cup powdered sugar

1/2

teaspoon grated fresh lemon peel

4

teaspoons fresh lemon juice

• 1 Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• 2 In large bowl, beat cake mix, water, oil, sour cream, ground ginger and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in crystallized ginger. Pour batter into pan.
• 3 Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place cooling rack or heatproof serving plate upside down on pan; turn rack and pan over. Remove pan. Cool completely, about 1 hour.
• 4 In small bowl, stir frosting ingredients until well blended. Spoon over cake. Store loosely covered.