Extra Moist Gingerbread Cake

Directions

1. 1
   Position a rack in the center of the oven and heat the oven to 350 degrees F. Coat a 9x9x2 straight sided square cake pan (10 cup volume minimum) with the butter and lightly dust with the granulated sugar. Do not use a smaller pan or you will have a big but very tasty mess in your oven.
2. 2
   In a small bowl, stir the oil, molasses and eggs until combined. In a large bowl, whisk the flour, baking soda, ginger, cinnamon and salt.
3. 3
   In a small pot, bring the brown sugar and root beer to a boil. Meanwhile, add the molasses mixture to the flour and stir to combine. Add the hot root beer mixture and quickly beat until combined.
4. 4
   Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean (35-45 minutes). Let cool in the pan on a wire rack until warm (40 minutes).
5. 5
   Invert the pan to remove the cake and turn the cake right side up (cake may be prepared up to 4 hours ahead).
6. 6
   In a chilled medium bowl, beat the cream and sugar with a hand mixer until soft peaks form (3 minutes). Cut the gingerbread into 8 pieces of whatever size you choose and place one on each of 8 plates. Top with a dollop of whipped cream and serve.
7. 7
   Cupcakes: (20 cupcakes) Fill each just a bit above halfway. Bake trays at 350 degrees F for 19 minutes (rotate & switch midway).