Gingerbread Pudding Cake

Source: Land O'Lakes

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 cup LAND O LAKES ? Butter, softened
1/2 cup granulated sugar
1 egg
1 cup molasses
1 cup water
3/4 cup firmly packed brown sugar
1 1/2 cups hot water
1/3 cup LAND O LAKES ? Butter, melted

Preheat oven to 350 degrees F.

Combine flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl; set aside.

Beat the 1/2 cup butter and sugar in large mixer bowl on medium speed until creamy (1 to 2 minutes). Add egg; continue beating until well mixed. Reduce speed to low. Continue beating, alternately adding flour mixture with molasses and the 1 cup water, beating after each addition just until mixed.

Pour batter into 13 x 9-inch ungreased baking pan; sprinkle with the 3/4 cup brown sugar.

Combine the 1 1/2 cups hot water and the 1/3 cup melted butter in medium bowl; carefully pour over top of batter. Bake for 40 to 55 minutes or until gingerbread is cracked on top and a wooden pick inserted in center comes out clean.

Serve warm with ice cream, if desired.