Gingerbread Cake with Cream Cheese Frosting

Gingerbread Cake:

1. Preheat oven to 350°F (175°C). Grease and line the bottoms of three 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
3. In a large mixing bowl, beat the Crisco® All-Vegetable Shortening, brown sugar, and granulated sugar together until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Mix in the molasses and vanilla extract until combined.
5. Add half of the dry ingredients into the wet ingredients. Combine until incorporated, then add half of the buttermilk and mix. Add the other half of the dry ingredients and the rest of the buttermilk and beat on low until fully combined.
6. Divide the batter evenly among the prepared pans.
7. Bake for about 24-28 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely. If desired, wrap the cake layers in plastic wrap and place in the fridge for 1-2 hours or overnight. Note: chilling the cake layers will make them easier to handle and decorate.

Cream Cheese Frosting:

1. In a large bowl, beat the shortening and softened cream cheese until smooth and creamy.
2. Add the powdered sugar one cup at a time, mixing on low until combined. Increase the speed and bet until fluffy.
3. Add the vanilla extract. If the frosting is too thick, add milk a tablespoon at a time until you reach your desire consistency.

Assembly:

1. Once the cake layers are completely cool, place one layer on a serving plate. Spread a layer of cream cheese frosting on top.
2. Repeat with the second layer, and then place the third layer on top.
3. Frost the top and sides of the cake with the remaining cream cheese frosting. Decorate with your choice of crushed gingersnap cookies around the top and bottom edges, fresh rosemary sprigs, or gingerbread cookies for a festive touch!