Gingerbread Cake with Cream Cheese Frosting

Ingredients

• 0.5 teaspoon baking soda 
• 0.3 cup butter softened
• 2 ounces cream cheese fat-free softened
• 1 large eggs 
• 0.7 cup milk fat-free
• 6.8 ounces flour all-purpose
• 0.3 cup granulated sugar 
• 0.1 teaspoon ground cloves 
• 2 teaspoons ground ginger 
• 0.3 teaspoon ground nutmeg 
• 0.3 cup lemon curd 
• 0.3 cup blackstrap molasses 
• 1.8 cups powdered sugar 
• 0.1 teaspoon salt 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cake, place 1/3 cup granulated sugar and butter in a medium bowl; beat with a mixer at high speed for 2 minutes or until well combined.
3. Add molasses and egg; beat well.
4. Lightly spoon flour into dry measuring cups; level with a knife.
5. Combine flour and next 5 ingredients (through cloves) in a medium bowl.
6. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1 teaspoon vanilla. Spoon batter into an 8-inch square pan coated with cooking spray.
7. Bake at 350 for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
8. To prepare frosting, place cheeses, 1 teaspoon vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat).
9. Spread frosting evenly over top of cake. Top each serving with Lemon Curd.