Warm Gingerbread with Lemon Glaze

1/2 cup butter, cut into small pieces
2/3 cup hot water
1 cup light or dark molasses
1 large egg
2 3/4 cups all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
Cooking spray
1 1/2 cups powdered sugar
6 Tbs. fresh lemon juice
1 cup. frozen whipped topping, thawed
Ground cinnamon
Lemon slices

Prep. time: 1 hour
Yield: 12 servings

Preheat oven to 350°.

Combine butter and hot water in a large bowl, stirring with a whisk until the butter melts. Add molasses and egg, and stir with a whisk until blended. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, ginger, cinnamon, salt, and cloves. Add flour mixture to the molasses mixture, stirring just until moist.

Spoon batter into a 9 x 9-inch cake pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool gingerbread in the pan on a wire rack for 15 minutes.

Combine sugar and lemon juice, stirring until well blended. Pierce top of gingerbread liberally with a wooden skewer. Pour glaze over gingerbread. Cool completely.

Top each serving with the whipped topping. Sprinkle gingerbread with cinnamon and garnish with lemon slices, if desired.

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