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Gingerbread with Lemon Sauce
Reviews:
October 05, 2011

I hesitate to write a review 'cause I did change a few things and I'm SURE it was perfect without the changes, but the reason I am adding this note is to let people they CAN tweak it if they want to and it will still turn out really nicely. I wanted to eat it with as little guilt as possible so I used stevia instead of sugar for the lemon sauce. Not the cake. It has so little sugar it is perfect. Also I didn't microwave anything. I baked the cake for 20 minutes at 350 and it was light and delicious. Another tip is to poke the cake all over with a fork before pouring on the sauce. That way the sauce seeps down in to the cake. MMmmmm. Great recipe. Thanks.

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