Warm Gingerbread

I've had my Gingerbread latte this season, but I needed more of a Gingerbread fix.  This is a super simple cake to make, everything is dumped into one bowl.  I like to serve it with whipped cream and warm toffee sauce.

 Gingerbread
2 cups flour
1/2 cup sugar
1/2 cup butter (softened)
1 tsp. each cinnamon, allspice,  and ginger
1/2 tsp. grated fresh ginger
1/4 tsp. salt
1/2 cup molasses
1/2 cup corn syrup
3 eggs
1/4 cup oil
1 cup hot water
2 tsp. baking soda

Mix the first 10 ingredients with a electric mixer.  Dissolve the baking soda in the hot water and add to the other ingredients.  Mix to well blended.  Pour into a greased 9x13 pan and bake at 350F for 35-40 mins.
(I adapted this recipe from Company's Coming Desserts Cookbook)


Toffee Sauce
1 3/4 sticks butter
1 1/2 cups light brown sugar
1 cup heavy cream
1/2 tsp. vanilla

Bring ingredients for the sauce to a boil, then reduce heat to a simmer.  Simmer for 5 mins. until the sauce thickens.  (This sauce is so yummy, my husband makes this with Sticky Date Pudding at Christmas.)