Gingerbread with Brown Sugar Sauce

SUBMITTED BY: Toni Hamm

"THE AROMA OF gingerbread is what I remember most about my grandmother's kitchen, and it meant dessert would be special. That was nearly 50 years ago, but whenever I catch a whiff of ginger and cinnamon, I'm back with Grandmother and the happiness I knew. -Toni Hamm, Vandergrift, Pennsylvania"

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PREP TIME	20 Min
COOK TIME	25 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

6 tablespoons shortening
1/2 cup packed brown sugar
1/3 cup molasses
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup buttermilk
BROWN SUGAR SAUCE:
1 cup packed brown sugar
4 1/2 teaspoons cornstarch
1/2 cup cold water
1 1/2 teaspoons vinegar
1 tablespoon butter or margarine
1 1/2 teaspoons vanilla extract

DIRECTIONS

In a mixing bowl, cream shortening, brown sugar, molasses and egg; mix well. Combine flour, baking soda, cinnamon, ginger and salt; add to the molasses mixture alternately with buttermilk. Pour into a greased 9-in. round baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
For sauce, combine brown sugar, cornstarch, water and vinegar in a saucepan; stir until smooth. Add butter. Bring to a boil; boil and stir for 2 minutes. Remove from the heat and stir in vanilla. Serve over the gingerbread.