Gingerbread Cake With Cream Cheese Frosting

• FOR THE CAKE:
• 1 cup All-purpose Flour
• 1 cup Whole Wheat Pastry Flour
• 2 teaspoons Ground Ginger
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Ground Nutmeg
• 1/2 teaspoons Sea Salt
• 2 teaspoons Baking Powder
• 1/2 cups Sugar
• 3/4 cups Brown Sugar
• 1/4 cups Butter
• 3/4 cups Nonfat Vanilla Yogurt
• 4 whole Eggs
• 1 teaspoon Vanilla
• 1/4 cups Molasses
• 1 cup Milk (I Used Fat Free)
• FOR THE FROSTING:
• 8 ounces, weight Nonfat Cream Cheese
• 1 cup Powdered Sugar
• 1 teaspoon Vanilla

1. Preheat the oven to 325u0b0F. Grease and lightly flour your pan (I used a loaf pan but a bundt pan would work, too). Set aside.
2. In a medium bowl, sift together the flours, ginger, cinnamon, nutmeg, sea salt, and baking powder. Incorporate well and set aside.
3. In a mixing bowl, combine sugar, brown sugar, yogurt, and butter and beat for about 3 minutes until light and creamy, scraping the bowl often. Add the eggs one at a time, beating well after each addition. Blend in vanilla and molasses.
4. Reduce mixer speed to low and add flour mixture into the creamed mixture, alternating with the milk, until fully incorporated. Scrape down the sides and mix some more.
5. Pour batter into the prepared pan. Bake for 35-45 minutes until a toothpick inserted comes out clean. Cool on a wire rack for 10 minutes, and then invert onto cooling rack and let cool completely.
6. Once cake has completely cooled, make the frosting. Beat softened cream cheese for 2 minutes until light and fluffy. Add in powdered sugar and vanilla. Beat until well combined.
7. Frost cake immediately. I used a pastry bag and pipped it on. Spreading it over the cake works wonderful too!
8. Store cake in fridge if not using right again. This is an old-fashioned gingerbread cake, perfect for the holidays.

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Taken from tastykitchen.com/recipes/desserts/gingerbread-cake-with-cream-cheese-frosting/ (may not work)