Gingerbread With Lemon Sauce - cooking recipe

Ingredients

1 pkg. Betty Crocker SuperMoist carrot cake mix
2/3 c. water
1/3 c. molasses
1/3 c. margarine
3 eggs
1 tsp. ground ginger
1/2 tsp. ground allspice
1/4 tsp. ground cloves
Lemon Sauce

Preparation

Heat oven to 350\u00b0.
Grease and sugar 12 cup Bundt cake pan. Blend cake mix (dry), water, molasses, margarine, eggs, ginger, allspice and cloves in large bowl on low speed, scraping bowl constantly, until moistened.
Beat on medium speed, scraping bowl frequently, 2 minutes.
Pour into pan.
Bake as directed on cake mix package.
Cool 10 minutes and invert on wire rack.
Remove pan and cool cake completely.
Dust with powdered sugar, if desired. Serve with Lemon Sauce.