Molasses Cake with Lemon Buttercreme Frosting

I was watching a popular cake show on the Food Network and had an overwhelming desire for a fresh and scrumptious cake so I threw this recipe together. I baked this cake as a single layer in a 10" springform pan to make a smaller cake for a family of two with an occasional guest. It could also be made as cupcakes, a 13x9" sheet or a traditional layer cake in two 9" round or square pans. If you desire a smaller cake, make the traditional layer cakes, freeze one of the layers and make half the amount of frosting (or make the 13x9" sheet, cut it in half and freeze.)

Molasses Cake with Lemon Buttercreme Frosting

1 Duncan Hines Butter Recipe cake mix with pudding in the mix
1/3 cup molasses
1/3 cup water
1 stick of butter, softened
3 eggs
1 T. Pumpkin Pie Spice
1 t. cinnamon
1/2 t. vanilla extract

Mix together per mix instructions. Pour into greased, floured pan. Bake according to mix instructions.

Frosting:
1 stick of butter
Juice and zest of one lemon
Confectioner's sugar, 1 lb plus extra as needed for added body to the frosting

Cream butter with electric mixer on high. Use a grater or zester to add as much zest from the lemon as possible into the mixing bowl. Halve the lemon and squeeze the juice into the bowl. Blend with the mixer. Add confectioner's sugar until the frosting is voluminous but not dry. Frost the cooled cake. If a glaze is desired rather than a firm frosting, spread over still warm cake for a moist gooey treat.

This cake stayed moist and delicious for one week under a glass cake dome stored away from the heat of the kitchen.