Gingerbread Cake with Butter Sauce

• 2 1/ 3 cups flour
• 1/ 2 cup butter, softened
• 1/ 2 cup sugar
• 1 cup molasses
• 3/ 4 cup hot water
• 1 teaspoon baking soda
• 1 1/ 4 teaspoons cinnamon
• 1 1/ 4 teaspoons ginger
• 1/ 4 teaspoon nutmeg
• 1/ 2 teaspoon salt
• 1 egg
• icing, if desired
• Butter Sauce
• 1 cup sugar
• 1/ 2 cup butter
• 1/ 2 cup evaporated milk
• 1 teaspoon vanilla

Preheat oven to 350 degrees F. Lightly grease and flour pan; set aside. In large bowl, combine all ingredients except butter sauce, icing and whipped cream. Beat on medium speed, 3 minutes, scraping bowl often. Pour batter into prepared pan. Bake for 45-55 minutes, until toothpick inserted comes out clean. Serve warm with butter sauce and whipped cream if desired; or let cool completely and decorate with icing.

To make butter sauce, heat ingredients in medium saucepan over medium heat, stirring constantly, until mixture comes to a boil. Serve warm over individual servings of gingerbread. Serves 8-12.