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Prep 25min
Total1hr20min
Servings9
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Ingredients
Gingerbread
2 1/3
cups Gold Medal™ all-purpose flour
1/3
cup granulated sugar
1
teaspoon baking soda
1
teaspoon ground ginger
1
teaspoon ground cinnamon
3/4
teaspoon salt
1
cup molasses
1/2
cup shortening
3/4
cup hot water
1
egg
1/2
cup chocolate-covered toffee bits
Meringue
2
egg whites
1/4
teaspoon cream of tartar
1/2
cup packed brown sugar
1/4
cup chocolate-covered toffee bits
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Steps
1
Heat oven to 325°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening; lightly flour. In large bowl, beat all gingerbread ingredients except toffee bits with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in 1/2 cup toffee bits. Pour into pan.
2
Bake about 50 minutes or until toothpick inserted in center comes out clean.
3
Meanwhile, in medium bowl, mix egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in brown sugar, 1 tablespoon at a time. Stir in 1/4 cup toffee bits.
4
Increase oven temperature to 400°F. Spread meringue over hot gingerbread. Bake 8 to 10 minutes or until meringue is light brown. Serve warm.
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Either mild- or full-flavor molasses will work in this recipe. The full-flavor variety will give the cake a stronger, more assertive flavor.
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