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Gingerbread with Hot Caramel Sauce

1 Cup Dark Molasses
2 teas. Baking Soda
1 teas. Watkins Cinnamon
1 teas. Watkins Nutmeg
1/2 Cup Sugar
1/2 Cup Cup (1 stick) Butter, melted
2 Cups Flour
1 Cup Boiling Water
2 Eggs, separated
Powdered Sugar, to garnish
Whipped Cream to garnish

Hot Caramel Sauce:
3/4 Cup Firmly Packed Light Brown Sugar
1/3 Cup Sugar
1/3 Cup Melted Butter (no margarine)
2 Heaping Tbsp. Flour
1 teas. Watkins Vanilla, Original Double-Strength
1/2 teas. Watkins Caramel Extract
Dash of Salt
1/4 teas. Watkins Nutmeg
1 Cup Boiling Water

In a large bowl, mix molasses, baking soda, cinnamon, ginger and nutmeg. Add sugar, butter, flour and boiling water. Stir in beaten egg yolks. Beat egg whites until stiff and fold into batter. Pour into a greased ring mold or Bundt pan. Bake in a 350-degree oven for 40 minutes or until done. Cool. Turn gingerbread out onto a cake stand and sift powdered sugar over the top. Serve with hot caramel sauce and whipped cream.

For sauce: In a medium saucepan, combine sugars with melted butter and stir until sugars are dissolved. Add flour, stirring constantly over medium heat. Add vanilla, salt and nutmeg. Add boiling water. Cook for 10 to 15 minutes, stirring sauce until thickened. Serve over gingerbread or pool beneath. The caramel sauce is also good over pound cake or ice cream. Serves 12.

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