Pat's StoryThis is such a great dessert -I knew I had to share this Better Homes & Garden recipe with you all. Your home will have the most delicious aroma of ginger and spice, and the eating will be delicious served with some eggnog ice cream.
14 1/2 oz
package gingerbread mix
2 1/4 c
brown sugar, firmly packed
eggnog ice cream
1Lightly coat the inside of a 4 quart slow cooker with cooking spray; set aside. In a medium bowl, combine the gingerbread mix and milk until mix is just moistened. Stir in raisins (batter will be thick). Spread gingerbread batter evenly in the bottom of the prepared cooker.
2In a medium saucepan, combine the water, brown sugar, and butter. Bring to boiling; reduce heat. Boil gently, uncovered, for 2 minutes. Carefully pour sugar mixture over batter.
3Cover and cook on high-heat (do not use low-setting) for 2 hours(center may seem moist but will set up as it stands).
4Remove liner from cooker, or turn off cooker if not removable. Let cake stand, uncovered for 45 minutes to cool and set up before serving.
To serve, spoon warm cake into dessert dishes. and serve with eggnog ice cream.