GINGERBREAD CAKE WITH WHIPPED CREAM FROSTING

Gingerbread Cake with Whipped Cream Frosting image

Pleasantly-spiced gingerbread and crunchy nuts are the stars in this stunning dessert. Top the delectable delight with spiced whipped cream frosting. -Sarah Hatter, Brodhead, Wisconsin

Provided by Taste of Home

Time 1h5m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

1 cup 2% milk
3/4 cup honey
3/4 cup molasses
1/2 cup canola oil
2 large eggs
1-3/4 cups whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
WHIPPED CREAM:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon vanilla extract
3/4 cup chopped pecans, toasted

Steps:

Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, beat the first five ingredients until well blended. In another bowl, whisk flours, baking powder, cinnamon, baking soda, ginger and salt; gradually beat into milk mixture., Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, cinnamon and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate; spread with 1 cup of the whipped cream. Sprinkle with 1/4 cup pecans. Repeat layers. Top with remaining cake layer, whipped cream and nuts.

Nutrition Facts : Calories 364 calories, Fat 20g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 241mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.