Gingerbread Cake

INSTRUCTIONS For the Cake Layers: Preheat the oven to 350 degrees. Grease and flour three 8 inch pans, add a circle of waxed or parchment paper to the bottom of each pan. In a separate bowl, combine flour, ginger, cinnamon, nutmeg, baking powder, baking soda and salt. Whisk at least 30 seconds. Set aside. In another bowl, add the hot water, oil and molasses. Stir and set aside. Do not mix the ingredients above medium speed. In the bowl of your mixer, beat the butter until smooth. Add the sugar and mix 4 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing just until the yolk is blended in. Add the flour mixture to the butter mixture alternately with the wet ingredients. Begin and end with the flour mixture (3 additions of dry ingredients and 2 of wet ingredients). Mix until just blended in, scraping the bowl a couple of times. Do not over mix. Divide evenly between your three 8 inch pans. Bake at 350 degrees for 22 to 25 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. For the Spiced Cream Cheese Frosting: Using your mixer beat the butter and cream cheese until well blended. Add the and spices. With the mixer on low speed gradually add the confectioners’ sugar and mix until it is a good piping consistency.