Gingerbread Pudding Cake

• 1/2 cup molasses
• 1 cup water
• 1/4 cup butter, softened
• 1/4 cup sugar
• 1 large egg white
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/2 cup chopped pecans
• 6 tablespoons brown sugar
• 3/4 cup hot water
• 2/3 cup butter, melted
• Sweetened whipped cream, optional

1. Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.
2. Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir).
3. Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream.

molasses, water, butter, sugar, egg white, vanilla, flour, baking soda, salt, ground cinnamon, ground ginger, ground allspice, ground nutmeg, pecans, brown sugar, water, butter, whipped cream

Taken from www.tasteofhome.com/recipes/gingerbread-pudding-cake/ (may not work)