Gingerbread Layer Cake With Cinnamon Cream Recipe

Directions:

1. Heat oven to 350 degrees. Grease the bottom and sides of a 9 inch springform pan with shortening and then wrap the outside with foil.
2. In a bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, cloves and salt.
3. Place brown sugar, molasses, butter and eggs in another bowl and beat at low speed until blended.
4. Beat the flour mixture in 3 parts into the creamed mixture alternately with the water in beginning and ending with the flour. Pour the batter into the pan and bake 35-40 minutes or until a toothpick comes out clean. Cool in the pan on a wire rack for 15 minutes. Release the sides of the pan and invert on the wire rack. Remove the bottom of the pan and cool completely.
5. In another bowl, beat the filling ingredients until soft but not stiff peaks form.
6. Slice cake horizontally. Put one layer in the bottom of a clean springform pan and spread with filling. Top with second layer; cover and refrigerate 5 or more hours.
7. In another bowl, beat the topping ingredients at medium high speed until firm but not stiff peaks form. Remove sides of springform pan and spread topping over top and sides of cake. If desired; arange a border of crystallized ginger over the top of the cake.
8. Can be made a day ahead. Keep covered and refrigerated.