I like to think of myself as more of Christmas ass donkey, clumping along forgetting things I have written clearly on my to-buy list, and losing all track of time and getting further and further behind until I feel like a crazy person. Soooo, with that said, guess what? I have a totally easy and delicious recipe to share with y’all today.
This cake is sooo moist and flavorful you guys, and it’s a wonderfully doctored cake mix, so it’s ready in a snap. Is this the most beautiful dessert you’ll ever make? Heck no, but it’s an A+ on the Holly’s Easy/Delicious scale…that I just made up.
1-15.25 Ounce Box Spice Cake Mix. 1 Teaspoon Ground Ginger. 1 Tablespoon Ground Cinnamon. 1/2 Cup Buttermilk. 1/2 Cup Molasses. 1/3 Cup Vegetable or Canola Oil. 4 Large Eggs. 14 Ounce Can Sweetened Condensed Milk. 1-8 Ounce Tub Cool Whip – Thawed. 12-15 Gingersnap Cookies – Crushed
Preheat your oven to 350 degrees F. In a large bowl, add the dry cake mix, spices, buttermilk, molasses, eggs and oil and mix until well combined. Pour into an 8×8 pan and bake for 28-30 minutes or until an inserted toothpick comes out clean. Allow your cake to cool completely and once cooled with the end of a wooden spoon, poke holes all over the top of your cake and then pour the sweetened condensed milk all over the top of your cake. Cover the entire top of the cake with the Cool Whip, then sprinkle the crushed gingersnap cookies all over the Cool Whip. Place your cake back in to the fridge for at least another hour and enjoy!