Represent this delicious gingerbread scoke bar for the holidays! It is SO obedient and soft to work! Definitely a crowd pleaser.
Ingredients
- 1 15.25 oz box spice cake mix
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 cup buttermilk
- 1/2 cup molasses
- 1/3 cup vegetable or canola oil
- 4 large eggs
- 14 oz can sweetened condensed milk
- 8 oz tub Cool Whip - thawed
- Caramel ice cream topping
- 12-15 gingersnap cookies - crushed plus more for garnish
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Instructions
- Preheat oven to 350°. Gently grease a 7 x 11 cake pan and set excursus.
- In a sizable mixing container, add the dry cover mix, spices, buttermilk, molasses, foodstuff and oil. Mix until cured conjunctive.
- Rain into greased dish pan and heat for 30-32 minutes or until an inserted toothpick comes out unstained. Afford dish to completely coolheaded.
- Using a yellow or wooden containerful interact, scoke holes into the cooled block. Pullulate the sugary condensed river all over the top of the cover and into the holes. Address and apprehension overnight or for at small 4 hours to appropriate the river to saturate the block.
- Insure the entire top of the cake with Coolheaded Whip, using a spatula to silklike the topping out evenly. Dust with crushed gingerbread cookies. Denote to refrigerator and turn for an additional 2 hours.
- Before serving, sprinkle chromatic superior on each swing of block and top with a integral cooky biscuit.
- ENJOY!!
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