Gingerbread Cake with Lemon Sauce

Gingerbread: 2-1/4 c. flour
1 c. dark molasses
1/2 c. shortening
1 tsp. cinnamon
1/3 c. sugar
3/4 c. hot water
1 egg
1 tsp. soda
1 tsp. ginger
3/4 tsp. salt

Heat oven to 325. Grease and flour square pan (9x9). I usually double the recipe and use a 9x13 pan. Measure all ingredients into a large mixing bowl. Blend 1/2 min. on low speed, scraping bowl constantly. Beat 3 min. at medium speed, scraping bowl occasionally. Pour into pan. Bake 50 min. or until toothpick comes out clean.

Beat 1 pkg. (8 oz.) softened cream cheese & 1/4 c. milk until fluffy. Prepare Old-fashioned Lemon Sauce. (Below)
Cut gingerbread into pieces. Split each piece in half and spread with cream cheese mixture. Top pieces with remaining cream cheese. Serve with warm lemon sauce.

Old-fashioned Lemon Sauce: 1 c. sugar, 1/2 c. butter,
1/4 c. water, 1 egg, well beaten, 3/4 tsp. grated lemon peel,
3 tbsp. lemon juice.

Combine all ingredients in medium saucepan. Heat to boiling over medium heat, stirring constantly. Serve