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Toffee Meringue Gingerbread

  • 9servings
  • 80minutes
  • 520calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H
MineralsNatrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/3 cups Gold Medal® all-purpose flour

  2. 1/3 cup granulated sugar

  3. 1 teaspoon baking soda

  4. 1 teaspoon ground ginger

  5. 1 teaspoon ground cinnamon

  6. 3/4 teaspoon salt

  7. 1 cup molasses

  8. 1/2 cup shortening

  9. 3/4 cup hot water

  10. 1 egg

  11. 1/2 cup chocolate-covered toffee bits

  12. 2 egg whites

  13. 1/4 teaspoon cream of tartar

  14. 1/2 cup packed brown sugar

  15. 1/4 cup chocolate-covered toffee bits

Instructions Jump to Ingredients ↑

  1. Heat oven to 325°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening; lightly flour. In large bowl, beat all gingerbread ingredients except toffee bits with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in 1/2 cup toffee bits. Pour into pan.

  2. Bake about 50 minutes or until toothpick inserted in center comes out clean.

  3. Meanwhile, in medium bowl, mix egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in brown sugar, 1 tablespoon at a time. Stir in 1/4 cup toffee bits.

  4. Increase oven temperature to 400°F. Spread meringue over hot gingerbread. Bake 8 to 10 minutes or until meringue is light brown. Serve warm.

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