Ginger & Clementine Cake

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It looks and sounds kinda fancy, right?  It's actually really easy...and just because its easy, doesn't mean its any less delicious!  Yes, we use a box cake. We almost always use a box mix. :)  But it's what you add to it that makes it so good. There's 3 steps in making this. First the cake, then the syrup, then the frosting. 
I will say that putting this cake in a 9x13 pan is much easier than using 2 rounds. Cake soaked in syrup is not the most easy to handle but it can be done. I do it often!
But if you're looking for ease....use the 9x13 pan!

For the cake you will need:
1 Yellow Cake mix
1 teaspoon Clementine Zest
Juice of one Clementine
1 teaspoon Fresh Ginger, grated

For the syrup you will need:
A scant 3/4 water
2/3 cup sugar
Thumb sized piece of Fresh ginger, sliced
Zest and juice of one clementine

8 oz cream cheese, softened
8 Tablespoons (1 stick) butter, softened
2 teaspoons vanilla
Juice and zest of one clementine
2-3 cups powdered sugar

Mix cake according to box directions. Add in Clementine juice,  zest and fresh ginger.
Bake according to box directions for two8 in rounds.  (350 for 30 minutes) While cake is baking make syrup.

In small sauce pan bring water, sugar, ginger and clementine to boil. Stir until thickened, around ten minutes. Strain out chunks of ginger and clementine. Pour into bowl and allow to cool.

When cake is finished baking, remove from oven and allow to cool for 5 minutes in pans.
Next poke holes in the cakes with a toothpick.
Pour syrup over cakes and let sit for 10 minutes to soak up the syrup (YUM) before removing from pans to finish cooling on wire racks. Be careful and work slowly when removing the cakes from the pans.

While the cake is cooling, whip up the frosting.

Beat cream cheese and butter for a few minutes in a stand mixer. Next add vanilla, juice and zest and beat again. Add one cup of powdered sugar at a time and beat some more.
Depending on the consistency you desire, add more juice or more powdered sugar.
I tend to like my frosting a little thicker so I use more powdered sugar.

Let cake cool completely before frosting. (I like to put my cake in the fridge or freezer for a bit before i frost it. Less crumbling and a smoother surface.)