1cupof cooking molassesuse fine molasses if you want a lighter sweeter cake
2 1/2cupsof flour
1 1/2teaspoonsbaking soda
1teaspoonbaking powder
2teaspoonscinnamon
1 1/2teaspoonsginger
1teaspooncloves
1cupof hot water
Microwave Salted Caramel Sauce
¼cupbutter melted
1cuplight brown sugar
½cupheavy cream
1/4teaspoonsalt
Instructions
Pre-heat your oven to 350 F.
Cream your butter and sugar together. Then add in your egg and the molasses, whichever you chose to use.
Whisk your dry ingredients together well in a separate bowl.
Slowly blend them into the wet mixture, until just combined. The lowest setting on a mixer does a great job.
When done, take the cup of hot water and add into the mix, combining it slowly until it looks more like cake batter.
Divide the batter between three or four CorningWare Meal Mugs. Dividing into three mugs will have the raised top dome, four will have the cake lower down into the mug.
Bake at 350 degrees until a a cake tester inserted comes out clean, around 35-40 minutes depending on your oven.
Remove and set aside.
To make the salted caramel, combine the butter, sugar, and cream together in a large microwave safe bowl. Whisk until well blended.
Microwave for 2 minutes and then stir. Microwave for another 1-2 more minutes until the sauce has thickened.
To serve the gingerbread, poke holes in the top and then pour the warm salted caramel over the top.