Gingerbread Cake with Yogurt Cream

- A perfect blend of sweetness and spice.
Cake Mixture
1/2 cup butter at room temperature
1/2 cup sugar
1 cup molasses
1 1/2 cup vanilla yogurt
2 cups flour
2 teaspoons baking soda
3 teaspoons ground ginger
1 teaspoon cinnamon
4 eggs, beaten
Yogurt Cream
1 cup well-chilled heavy cream
2 1/2 tablespoons confectioners' sugar
1/2 cup plain yogurt
Preheat the oven to 425°F. In a large bowl, cream the butter and sugar together. Add the molasses and mix well. Stir in yogurt. In a separate bowl sift together flour, baking soda, ginger and cinnamon. Gradually stir dry ingredients into yogurt mixture. Stir in eggs. Pour the batter into a well-greased 9x13-inch pan. Bake for 30-40 minutes or until a toothpick inserted into the center come s out clean. Cool slightly. In a large bowl, beat cream with confectioners' sugar until it holds soft peaks and beat in yogurt. Serve gingerbread warm or at room temperature. Top with yogurt cream.
Yields: 12 Servings