Gingerbread Cake With Cream Cheese Frosting

From Cooking Light March 2006

• Ready In: 50 mins
• Serves: 12

Ingredients

• Cake

• 1⁄3 cup sugar
• 1⁄4 cup butter, softened
• 1⁄4 cup molasses
• 1  large egg
• 1 1⁄2 cups flour
• 2  teaspoons ground ginger
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon ground nutmeg
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon ground cloves
• 2⁄3 cup nonfat milk
• 1  teaspoon vanilla extract
•  cooking spray

• Frosting

• 1⁄4 cup fat free cream cheese, softened
• 1⁄4 cup reduced-fat cream cheese, softened
• 1  teaspoon vanilla extract
• 1⁄8 teaspoon salt
• 1 3⁄4 cups powdered sugar

• Remaining ingredient

• 1⁄3 cup  lemon curd

Directions

1. Preheat oven to 350°.
2. CAKE: Place 1/3 cup sugar and butter in a medium bowl; beat at high speed for 2 minutes or until well combined. Add molasses and egg; beat well.
3. Combine flour and next 5 ingredients (through cloves) in a medium bowl.
4. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1 teaspoon vanilla.
5. Spoon batter into an 8-inch square pan coated with cooking spray.
6. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
7. FROSTING: Place cheeses, 1 teaspoon vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until light and fluffy.
8. Gradually add powdered sugar; beat at low speed JUST until blended.
9. Spread frosting evenly over top of cake.
10. Top each serving with Lemon Curd.