Cake
1	box Betty Crocker® white angel food cake mix
1	tablespoon Gold Medal® all-purpose flour
1 1/2	teaspoons pumpkin pie spice
3/4	cup canned pumpkin (not pumpkin pie mix)
1	cup cold water
Ginger-Cream Filling
1	pint (2 cups) whipping cream
1/4	cup powdered sugar
2	tablespoons finely chopped crystallized ginger

1.	Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.
2.	Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
3.	In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired.
High Altitude (3500-6500 ft): Bake 47 to 52 minutes.       Molasses Sugar Cookies INGREDIENTS 3/4 cup butter flavored shortening 1 cup packed brown sugar 1 egg 1/4 cup molasses 2 cups all-purpose flour 1/4 teaspoon salt 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground ginger DIRECTIONS Cream together until light and fluffy butter flavored shortening and brown sugar. Add egg and molasses and beat well. Sift together flour, salt, baking soda, cinnamon, ground cloves and ginger. Add to creamed mixture and mix well. Chill at least 1 hour or overnight. Preheat oven to 375 degrees F (190 degrees C). Roll into 1-inch balls, roll in sugar. Place balls 2 inches apart on ungreased cookie sheet. Bake for 10 minutes. Cool slightly before removing from pan.