GINGERBREAD CAKE WITH CREAM CHEESE

Preheat oven to 350.

Spray 2 9" round cake pans with non-stick cooking spray and line with parchment paper, set aside.

In bowl with electric mixer mix together your butter and sugars until light and fluffy, about 2-3 minutes. Add in your molasses and eggs and keep mixing until smooth.

In another bowl mix together your flour, baking powder, baking soda and spices.

Alternate adding your flour mixture and milk into butter mixture in about 3 additions.

Once everything is blended, distribute evenly in prepared pans and bake for about 30 minutes or until cake springs back and toothpick comes out clean.

Remove from oven and let cool in pans for about 5 minutes, then run knife around edges of pans and turn cakes out onto wire racks to cool completes.

While cooling make your frosting by beating your butter until fluffy. Add in your cream cheese and continue mixing until combined.

Add in your powdered sugar 1 cup at a time, once all is added add in your heave cream until you reach your desired consistency, add in you cinnamon and mix.

Once cakes are cool, add on layer onto cake stand/turntable and top with about 1 cup of your cinnamon cream cheese frosting.

Top with other layer and spread a thin layer of frosting on the outside and top of cake to create a crumb coat then place in freezer for about 20 minutes.

After 20 minutes remove from freezer and continue to frost your cake reserving about 1 cup for decorating at end, starting from top down until sides and top is smooth, place back into freezer for about 20 minutes.