GINGERBREAD TORTE

1. 3/4 cup butter, softened
2. 3/4 cup sugar
3. 2 eggs
4. 1 cup molasses
5. 3 cups all-purpose flour
6. 3 teaspoons ground ginger
7. 2 teaspoons baking soda
8. 1-1/2 teaspoons ground cinnamon
9. 3/4 teaspoon salt
10. 1 cup milk

CREAM CHEESE FROSTING:

1. 1 package (8 ounces) cream cheese, softened
2. 1/4 cup butter, softened
3. 2 teaspoons grated lemon peel
4. 3-3/4 cups confectioners’ sugar

1. Grease three 9-in. round baking pans. Line with waxed paper; grease and flour thepaper. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, ginger, baking soda, cinnamon and salt; add to the creamed mixture alternately with milk. Spoon into prepared pans.
2. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comesout clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a small mixing bowl, beat cream cheese and butter. Add lemon peel. Gradually beat in confectioners’ sugar until blended. Place one cake on a serving platter. Spread with about 2/3 cup frosting; repeat layers twice. Refrigerate until serving.