Gingerbread Cake w/ Sweetened Whipped Cream
Serves 4
Gingerbread Cake
2/3 cup plus 1 tablespoon Wheat-Free Market Ginger Spice Muffin Makers
2 large eggs
2 tablespoons milk or heavy cream
2 tablespoons melted butter (unsalted)
1/2 tablespoon Wheat-Free Market Sweetener
Preheat oven to 350 degrees F. Oil the bottom and sizes of a mini loaf pan (approximately 4X6 inches).
To a medium bowl add the muffin mix, eggs, milk, butter and sweetener. Mix until smooth. Pour into prepared pan and bake for 22-25 minutes or until toothpick inserted in the middle is clean. Do not over bake.
Sweetened Whipped Cream
¼ cup heavy whipping cream
¼ teaspoon vanilla extract
1 teaspoon Wheat-Free Market Sweetener
Add cream, vanilla and sweetener to Magic Bullet type device and blend until thick.*
*You can also add ingredients to a bowl and whip with hand mixer until thick.
