Gingerbread with Vanilla Ice Cream and Exotic Caramel Sauce

• 2 1/2 cups plus 2 teaspoons all purpose flour
• 2 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 3/4 cup chopped crystallized ginger (about 5 ounces)
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup (packed) golden brown sugar
• 1 cup mild-flavored (light) molasses
• 1 cup boiling water
• 2 teaspoons baking soda
• 1 large egg, beaten to blend
• Vanilla ice cream
• Exotic Caramel Sauce

1. Preheat oven to 375F.
2. Lightly butter 13 x 9 x 2-inch baking pan.
3. Sift 2 1/2 cups flour, ground ginger, cinnamon and salt into medium bowl.
4. Mix crystallized ginger with 2 teaspoons flour in small bowl.
5. Using electric mixer, beat butter in large bowl until fluffy.
6. Add brown sugar and beat until mixture is light and fluffy.
7. Mix molasses, 1 cup boiling water and baking soda in another medium bowl to blend.
8. Stir into butter mixture.
9. Stir in dry ingredients, then egg and crystallized ginger mixture.
10. Pour batter into prepared pan.
11. Bake cake 15 minutes.
12. Reduce oven temperature to 350F and bake cake until tester inserted into center comes out clean, about 12 minutes longer.
13. Transfer pan to rack; cool 30 minutes.
14. Turn cake out onto rack; cool.
15. (Can be made 8 hours ahead.
16. Cover; store at room temperature.)
17. Cut gingerbread into pieces.
18. Transfer gingerbread to plates.
19. Top each piece with ice cream.
20. Spoon Exotic Caramel Sauce over and serve.

flour, ground ginger, ground cinnamon, salt, ginger, unsalted butter, golden brown sugar, mildflavored, boiling water, baking soda, egg, vanilla ice cream, caramel sauce

Taken from www.epicurious.com/recipes/food/views/gingerbread-with-vanilla-ice-cream-and-exotic-caramel-sauce-5162 (may not work)