Ingredients:
1/3 cup sugar
1/4 cup butter, softened
1/4 cup molasses
1 large eggs
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
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
1/3 cup lemon curd
Directions:
Preheat oven to 350F.
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.
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 for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
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.
Spread frosting evenly over top of cake.
Top each serving with Lemon Curd.
Servings: 12
Time preparation: 20 min.
Time total: 50 min.