I love gingerbread. There is nothing more comforting than gingerbread, hot chocolate, and whipped cream.
Putting gingerbread and raisins together is just kind of automatic to me. I loved putting the cream cheese with the raisin filling to tone down the spiciness of the gingerbread and topping it with a whipped topping. You can add as many raisins as your want.
Yum. If you even remotely like gingerbread you will like this cake. I have to say it is one of the best cakes I have made, but then I love gingerbread.
A good movie, a piece of raisin filled gingerbread cake, and hot chocolate what more could you ask for on a cold windy afternoon.
Preheat oven to 350 degrees. Mix YOUR gingerbread cake or use the directions above and pour into two round greased cake pans. Bake for 25-30 minutes until a toothpick comes out clean. Remove from oven and let cool for an hour.
To a saucepan add butter brown sugar and two of the TBS of applesauce. Bring to a boil and add raisins. Boil 2-3 minutes until mixture begins to thicken. Remove from heat and add the two additional 2 tablespoons of applesauce. Let cool.
As soon as the cake cools take one of the cakes and level it for the bottom layer using a serrated knife laying it level with the pan edges moving in a bake and forth motion. Remove the cake by flipping it on to a plate and flipping it back over onto another plate. Save any crumbs for the top of the cake.
Mix together the softened cheese, vanilla, the raisin mixture and powdered sugar with a whisk or a spoon. Stir until the consistency is creamy.
Spread the raisin and cream cheese mixture on top of the bottom layer and place the top layer on the cake.
Spread coolwhip on the top and sides of the cake and sprinkle crumbs from leveling the bottom layer.
Refrigerate 1 hour before serving so the cream cheese filling firms up.