Hi Guys..... something new to tickle your taste buds......

But first..... Hope everything is going well where you are and I if you are in the northern part of the world...you're not to cold... stay worm and healthy, if you are in the southern part of the world hope you're not to hot.... That said we live in the tropics and for now ... the air conditioners are running just about full time the humidity is sky high.
 
I Am so happy that you are enjoying all the recipes. I was ask for a cake recipe...... well I hope this one will be a hit with the family as well..... and your wife Brain. Trying to stay in the spirit of the so called 'silly season'..... with the homely and warmly smell and taste of ginger. With less than 250 calories per serving.... well again..... you can have your cake AND eat it.

CAKE:

1/3 cup granulated sugar 

1/4 cup butter, softened 

1/4 cup molasses

1 large egg

1 1/2 cups all-purpose flour (about 6 3/4 ounces) 

2 teaspoons ground ginger

1/2 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/8 teaspoon salt 

1/8 teaspoon ground cloves

2/3 cup fat-free milk 

1 teaspoon vanilla extract

Cooking spray 

FROSTING:

1/4 cup (2 ounces) fat-free cream cheese, softened

1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened 

1 teaspoon vanilla extract

1/8 teaspoon salt 

1 3/4 cups powdered sugar

Preheat oven to 350°.

To prepare cake, place 1/3 cup granulated sugar and butter in a medium bowl; beat with a mixer at high speed for 2 minutes or until well combined. Add molasses and egg; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cloves) in a medium bowl. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1 teaspoon vanilla. Spoon batter into an 8-inch square pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.

To prepare frosting, place cheeses, 1 teaspoon vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat). Spread frosting evenly over top of cake. If you wish spoon a dessert spoon of lemon curd when serving.