Welcome to another Food Fight! Fantastical Food Fight is a group of food bloggers who will get a theme or ingredient each month and make some sort of variation for it. It could be traditional or nontraditional and can be found in a cookbook, on a blog, or be a blogger's own creation! For more details, check out this page.This month's Fantastical Food Fight theme is GINGERBREAD. I looked ahead in the calendar and our December event will occur on the 19th and I thought that may be pushing it for doing a Gingerbread Food Fight and what better way to say goodbye to all the pumpkin things this week (just kidding, I don't say goodbye to pumpkin things). I had no earthly idea what I was going to make when I decided on our November theme, so I took to my holiday food Pinterest board, as one does when they need to pick a holiday themed recipe and found this gorgeous cake.
I'll be honest and say that at first glance I thought it would be a poke cake and I was absolutely down to make a poke cake. They are fabulous. Then upon reading the recipe discovered that this is a from scratch cake recipe AND it contains molasses. I don't make near enough things with molasses but it reminds me of my grandma and that makes me happy. The cake itself was fairly easy to make. I have gotten into the (good) habit of setting a timer 5 minutes earlier than the lowest time the recipe says to cook the food for and then check on my food in 5 minute increments. It definitely helps lower the amount of near-failure moments. The gingerbread spices shined and were complemented beautifully by rich chocolate! My favorite part of this cake was the topping though. It's gingered Cool Whip with toffee bits and chocolate chips. That alone would be a perfect dessert, in my opinion.
What you need:
For the cake:
- 3 large eggs
- 8 oz. sour cream
- 2 cups light brown sugar
- 1/2 cup vegetable oil
- 2 tsp. vanilla extract
- 1 1/2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1 tsp. ground allspice
- 1/2 tsp. salt
- 1/4 tsp. ground nutmeg
- 1 1/2 cups semisweet chocolate chips
- 2 1/2 cups all-purpose flour
- 1 cup water
- 1/2 cup molasses
- 1 tsp. baking soda
- 8 oz. tub Cool Whip
- 1 tsp. ground ginger
- 1/2 cup toffee bits
- 1/2 cup mini semisweet chocolate chips
- For the cake: in a large bowl, mix together eggs, sour cream, brown sugar, oil, vanilla, ginger, cinnamon, allspice, salt, and nutmeg.
- In a microwave-safe bowl, melt chocolate chips in 20 second increments until completely melted and smooth. Let sit for a few minutes to cool.
- Add to bowl and whisk to combine.
- Add half the flour and stir.
- In a glass measuring cup, heat water for 1 minute in the microwave until hot but not boiling. Add molasses and baking soda and stir.
- Add molasses mixture to batter and stir.
- Then add remaining flour and stir until combined.
- Pour into a greased, aluminum-foil lined 9x13-inch baking dish.
- Bake in a preheated 350 degree oven for 48 to 56 minutes or until a toothpick inserted into the middle comes out clean or with only a little bit of moist crumbs. Allow to cool completely.
- For the topping: mix together Cool Whip and ginger by folding gently.
- Spread gingered Cool Whip on the cooled cake and top with toffee bits and mini chocolate chips.
- Store leftovers in the refrigerator.
The winner of the PASTA Food Fight is Sue from Palatable Pastime with her Baked Chicken Alfredo Casserole. I already eyed this recipe just from the title, but was excited to find that Sue put zucchini in it! I am obsessed with zucchini - it's my favorite veggie, so I cannot wait to make this!
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