Ginger Cake

To put together this cake an afternoon in advance, cool completely, wrap it with plastic wrap, and store at room temperature. Frost the cake with whipped topping just earlier than serving.

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INGREDIENTS 

•  1/3 cup applesauce 
• 1/4 cup molasses 
• 1 1/4 cups all-purpose flour (about 5 1/2 ounces) 
• 1/2 teaspoon ground ginger 
• 1/3 cup flat Guinness stout 
• 1 teaspoon baking soda 
• 1/4 teaspoon salt 
•  4 1/2 tablespoons butter, softened 
• Cooking spray 
• 1/2 teaspoon ground cinnamon 
• 1/2 cup packed dark brown sugar
• 1 large egg
• 3/4 cup frozen reduced-calorie whipped topping (such as Cool Whip Lite), thawed

INSTRUCTIONS

1. Preheat oven to 350°.
2. Coat a 9-inch spherical cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set apart.
3. gently spoon flour into dry measuring cups; degree with a knife. combine flour, ginger, cinnamon, baking soda, and salt in a bowl, stirring with a whisk.
4. vicinity brown sugar and butter in a massive bowl, and beat with a mixer at medium-high velocity until properly combined (about 3 mins). upload the egg, and beat well. Beat in the applesauce and molasses (batter may appearance barely curdled). lessen blending pace to low. upload one-0.33 of the flour mixture, and beat simply until mixed. Repeat system with closing flour mixture. upload Guinness stout, and beat just until blended.
5. Scrape batter into organized pan. Bake at 350° for half-hour or until a toothpick inserted inside the center comes out clean. Cool in pan on a twine rack for 10 minutes; take away from pan. Cool completely. unfold cake with whipped topping. cut into eight wedges.