Recipe - Herman Plantation Ginger Cake

1 pound Canned Sliced Pear Sauce*
1 pack Gingerbread Mix
One half cup Herman
One half cup Water
One fourth cup Pear Juice

*We weren't quite sure what cut or sliced up pear sauce would be, so we just used
cut or sliced up pears instead. It still tasted good.

Drain pears. Reserve syrup. Butter an 8" x 8" x 2" baking pan generously.
Arrange pear slices in circle around pan bottom and pour One fourth C. pear juice
over the pear sections.

Empty mix into bowl and add Herman, water and juice and beat vigorously
with form or spoon till wellblended.

Spoon batter over pear sections, carefully, and bake 35 to 40 mins. or
until done at 350 deg.

Do not overbake! Cool on rack for 10 minutes; run knife blade around cake
edge to loosen and invert cake over plate. Serve warm with whipped cream
and lemon sauce (recipe to follow).

LEMON PUDDING SAUCE: 1 sm. pkg. Lemon Pudding & Pie filling (not Instant);
reserved pear juice, measured; and 2 Tbs. Butter

Mix ingredients according to package except use One fourth C. less sugar to
prepare the mix. Cook pudding according to directions; add butter and cool
slightly. Thin with rest of pear juice.

FROM: Karen Cozatt, Courtesy of LEE SACK (JDBF28B).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini