GINGERBREAD TORTE

Gingerbread Torte image

This old-fashioned gingerbread cake is excellent. Lemon zest is a nice addition to the sweet cream cheese frosting. -Ginger Hendricksen of Plover, WI

Provided by Taste of Home

Time 50m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

3/4 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1 cup molasses
3 cups all-purpose flour
2 teaspoons baking soda
3 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1 cup 2% milk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons grated lemon zest
3-3/4 cups confectioners' sugar
Chopped crystallized ginger, optional

Steps:

Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy. Beat in 1 egg at a time. Gradually beat in molasses. In another bowl, whisk together flour, baking soda, spices and salt; add to creamed mixture alternately with milk. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., Beat cream cheese, butter and lemon zest until blended; gradually beat in confectioners' sugar. Spread or pipe 2/3 cup frosting between each layer. Top with remaining frosting. If desired, sprinkle with crystallized ginger. Store in refrigerator.

Nutrition Facts : Calories 612 calories, Fat 23g fat (14g saturated fat), Cholesterol 92mg cholesterol, Sodium 571mg sodium, Carbohydrate 97g carbohydrate (71g sugars, Fiber 1g fiber), Protein 6g protein.