Gingerbread Pudding Cake

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 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

Heat oven to 350�F. Combine flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl; set aside.

Beat 1/2 cup butter and sugar in large bowl at medium speed until creamy. Add egg; continue beating until well mixed. Reduce speed to low. Beat, alternately adding flour mixture with molasses and 1 cup water, beating after each addition only until blended. Pour batter into ungreased 13x9-inch baking pan; sprinkle with 3/4 cup brown sugar.

Combine 1 1/2 cups hot water and 1/3 cup melted butter in medium bowl; carefully pour over top of batter. (Do not stir.) Bake for 40 to 55 minutes or until gingerbread is cracked on top and toothpick inserted in center comes out clean. Serve warm with ice cream, if desired.

*Substitute LAND O LAKES� Soft Baking Butter with Canola Oil right from the refrigerator.

Yield: 12 servings

Nutrition Facts (1 serving without ice cream)

Calories: 360
Fat: 14 g
Cholesterol: 50 mg
Sodium: 380 mg
Carbohydrates: 58 g
Dietary Fiber: 1 g
Protein: 3 g