Recipe: Gingerbread with Lemon Sauce (using cake mix)

GINGERBREAD WITH LEMON SAUCE

1 pkg. carrot cake mix (Supermoist)
2/3 c. water
1/3 c. molasses
1/3 c. margarine or butter, softened
3 eggs
1 tsp. ground ginger
1/2 tsp. ground allspice
1/4 tsp. ground cloves
Lemon Sauce (recipe follows)

Heat oven to 350 degrees F. Grease and sugar 12 cup bundt pan.

Blend cake mix (dry), water, molasses, margarine, eggs, ginger, allspice, and cloves in large bowl on low speed, scraping bowl frequently 2 minutes. Pour into pan.

Bake 40 to 45 minutes. Cool 10 minutes, invert on wire rack. Remove pan and cool cake completely.

Dust with powdered sugar if desired, serve with lemon sauce.

LEMON SAUCE
Makes about 1 1/4 cups sauce

1/2 cup sugar
1 tablespoons plus 2 teaspoons cornstarch
1 cup water
2 tablespoons butter or margarine
1 tablespoons grated lemon peel
1 tablespoons lemon juice

Mix sugar and cornstarch in saucepan. Gradually stir in 1 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute, remove from heat.

Stir butter, grated lemon peel and lemon juice.

Serve warm or cool.