Gingerbread Poke Cake Recipes

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, mix flour, crystallized ginger, ground ginger, cinnamon and salt; set aside.
• In medium bowl, mix molasses, 1 cup sugar and the oil with wire whisk until blended. Add eggs, one at a time, stirring with whisk until blended. Add molasses mixture to flour mixture, stirring with whisk until blended. In small bowl, mix boiling water and baking soda until soda is dissolved. Add to batter, stirring until blended. Pour into pan. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
• In 1-quart saucepan, heat whipping cream to simmering. In small bowl, mix pasteurized egg yolks and 1/4 cup sugar; add to cream, stirring with whisk. Strain mixture through fine strainer. Poke warm cake every inch with wooden skewer halfway into cake. Slowly drizzle cream mixture over top of cake. Cool completely, about 1 hour. Store covered in refrigerator. Garnish with whipped cream.

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 13x9-inch cake, blending 2 Tbsp. molasses into cake batter before pouring into prepared pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in remaining molasses. Immediately pour over warm cake. Refrigerate 1 hour.
• Meanwhile, microwave caramels and water in medium microwaveable bowl on HIGH 1 min., stirring after 30 sec. Stir until caramels are completely melted. Cool 10 min. Add COOL WHIP; whisk until blended. Refrigerate until ready to use.
• Frost cake with COOL WHIP mixture before serving.