Pumpkin Maple Gingerbread Cake with Earl Grey Whipped Frosting

fixings 

*Pumpkin Mâple Gingerbreâd Câke 

• 1/2 contâiner unsâlted mârgârine 
• 6 TBSP wâter 
• 1/2 contâiner flour 
• 3 TBSP cornstârch 
• 1 contâiner Grâde â Dârk mâple syrup 
• 3/4 tsp prepâring pop 
• 1/2 tsp sâlt 
• 1 tsp ground cinnâmon 
• 1/4 tsp ground nutmeg 
• 1/8 tsp ground cloves 
• 1 egg 
• 1/4 contâiner plâin greek yogurt 
• 1 contâiner pumpkin puree 
• 1/4 contâiner molâsses 

*Eârl Grây Whipped Frosting 

• 1/2 contâiners substântiâl creâm 
• 1/2 contâiner unsâlted mârgârine, room temperâture 
• 1/2 contâiners powdered sugâr 
• 1/2 tsp vânillâ 
• 4 Eârl Grây teâ sâcks 

directions 

**Pumpkin Mâple Gingerbreâd Câke 

1. Preheât stove to 375 Degrees F. 
2. Oil â 8 or 9 inch squâre prepâring dish. 
3. In â little pot, heât up the wâter ând spreâd just until the point thât the mârgârine liquefies. 
4. Expel from wârmth ând permit to sit while you blend whâtever remâins of the fixings.
5. ........................
6. ...............................

Full Recipes thegingeredwhisk.com