Granny’S Gingerbread Cake With Caramel Sauce

• 9 tablespoons butter, softened
• 1/3 cup sugar
• 1 cup molasses
• 1 large egg
• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup water
• 1 cup packed brown sugar
• 1 tablespoon cornstarch
• 1 cup cold water
• 1/4 cup butter, cubed
• 1 teaspoon vanilla extract
• Whipped cream, optional

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water.
2. Transfer to a greased 9-in. square baking pan. Bake at 325u0b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.
3. For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.

butter, sugar, molasses, egg, flour, baking soda, ground ginger, ground cinnamon, salt, water, brown sugar, cornstarch, cold water, butter, vanilla, cream

Taken from www.tasteofhome.com/recipes/granny-s-gingerbread-cake-with-caramel-sauce/ (may not work)