Gingerbread Cake with Cream Cheese Frosting

Ingredients

• Cake:
• 1/3 cup granulated sugar
• 1/4 cup butter, softened
• 1/4 cup molasses
• 1 large egg
• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 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 fat-free milk
• 1 teaspoon vanilla extract
• Cooking spray
• Frosting:
• 1/4 cup (2 ounces) fat-free cream cheese, softened
• 1/4 cup (2 ounces) 1/3-less-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

Preparation

1. Preheat oven to 350°.
2. To prepare cake, place 1/3 cup granulated sugar and butter in a medium bowl; beat with a mixer at high speed for 2 minutes or until well combined. Add molasses and egg; beat well.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cloves) in a medium bowl. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1 teaspoon vanilla. Spoon batter into an 8-inch square pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
4. To prepare 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. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat). Spread frosting evenly over top of cake. Top each serving with Lemon Curd.