Gingerbread Layer Cake with Maple Cream Icing

Cake Ingredients
1 cup Pepsi or Coke
1 1/2 tsp baking soda
1 cup molasses
1 cup brown sugar
3/4 cup oil
3 eggs
2 cups flour
1 1/2 tsp baking powder 
1/2 tsp salt
2 tsp ground ginger
1 tsp cinnamon
1 tsp allspice
1/2 tsp nutmeg
 
Cake Directions
Heat oven to 350F

Grease three 9" cake pans.  In a sauce pan, boil the Coke or Pepsi, remove from heat and stir in baking soda and molasses.  Pour this mixture into a large bowl and allow to cool.  Whisk in sugar, oil and eggs,  then add in dry ingredients.  Place equal amounts of batter in each cake pan.  Bake for 20 minutes or until cakes are set.  Cool cakes on racks.   

Frosting Ingredients
3 cups whipping cream
1/2 cup maple syrup
1 tsp vanilla

Chopped crystallized ginger
Orange peel 

Frosting Directions
Beat cream, syrup and vanilla until very stiff.   

Transfer one of the layers to a platter and spread with frosting, top with next layer and repeat with remaining two layers.  Spread the cream over the top and sides of cake.  Garnish with crystallized ginger and orange peel.  

Chill for at least one hour prior to serving.  

(adapted from bon appetit)

Mint Chocolate Crinkles

Ingredients
1 cup cocoa powder
2 cups sugar
1/2 cup vegetable oil
4 eggs
1 tsp vanilla
2 tsp peppermint extract
2 cups flour
2 tsp baking powder
1/2 tsp salt

1 cup powdered sugar

Directions
Mix cocoa, sugar and oil together, beat in eggs, then stir in extracts.  Blend in flour, baking powder and salt until dough is smooth and thick. Cover the dough and chill for at least one hour.

Heat the oven to 375F.

Form dough into one inch balls and roll in powdered sugar.  Place on a greased baking sheet two inches apart.  


Bake for 10 minutes.  


Note: If chocolate crinkles are desired, simply omit peppermint extract.