RAISIN FILLED GINGERBREAD CAKE
I love gingerbread. There is nothing more comforting than gingerbread, hot chocolate, and whipped cream. Putting gingerbread and raisins together is just kind of automatic to me. I loved putting the cream cheese with the raisin filling to tone down the spiciness of the gingerbread and topping it with a whipped topping. You can...
Provided by SK H
Categories Cakes
Time 1h
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees. Mix YOUR gingerbread cake or use the directions above and pour into two round greased cake pans. Bake for 25-30 minutes until a toothpick comes out clean. Remove from oven and let cool for an hour.
- 2. To a saucepan add butter brown sugar and two of the TBS of applesauce. Bring to a boil and add raisins. Boil 2-3 minutes until mixture begins to thicken. Remove from heat and add the two additional 2 tablespoons of applesauce. Let cool.
- 3. As soon as the cake cools take one of the cakes and level it for the bottom layer using a serrated knife laying it level with the pan edges moving in a bake and forth motion. Remove the cake by flipping it on to a plate and flipping it back over onto another plate. Save any crumbs for the top of the cake.
- 4. Mix together the softened cheese, vanilla, the raisin mixture and powdered sugar with a whisk or a spoon. Stir until the consistency is creamy.
- 5. Spread the raisin and cream cheese mixture on top of the bottom layer and place the top layer on the cake.
- 6. Spread coolwhip on the top and sides of the cake and sprinkle crumbs from leveling the bottom layer.
- 7. Refrigerate 1 hour before serving so the cream cheese filling firms up.
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