Okay, I know most of you are looking at the title like “what in the world is lick-dab?!” Well, basically it is a super wonderfully, vanillay sauce. This recipe is adapted form a recipe that my Aunt Beverly Cady makes. It is a true comfort dessert. Served warm with all the fabulous lick-dab. It is really a nice dessert for a cold day or just when you feel you need some comfort dessert. It all starts with a gingerbread cake mix, an egg, a stick of butter, and some milk. Just mix it all up and bake it. First mix you wet ingredients.
Add the cake mix.
Mix it all up good.
Pour batter into an ungreased baking dish and bake it.
While your cake is baking make the lick-dab. For this, boil some water. Then add some sugar and cornstarch. Whisking as you go. Continue to whisk until thickened and clear.
Now the tasty stuff, remove the lick-dab from the heat and add butter, vanilla, and a dash of salt. Whisking until butter is melted and fully incorporated. Your lick-dab is done and ready for action.
Once your cake is baked and cooled slightly cut it into about 9 pieces.
Place the pieces you want to use in a bowl and drizzle, pour, slather, or (my favorite) drench the cake with the still warm lick-dab.
Your all ready to enjoy a nice comforting bowl of warm Gingerbread Cake with Lick-Dab.
- For the cake:
- 1 (14.5 oz) Gingerbread cake mix
- 1 egg
- ¾c. milk
- 1 stick of butter
- For the lick-dab:
- 2c. water
- 1c. sugar
- 4T. cornstarch
- 5T. butter
- 1T. vanilla extract
- dash of salt
- For the Cake:
- Preheat oven to 350F
- In a bowl mix together all the cake ingredients until well combined.
- Pour batter into ungreased 8inch baking pan and bake 30-35 minutes or until a toothpick incerted in the center comes out clean.
- For the Lick-Dab:
- Bring the water to a boil in a medium saucepan.
- Mix the sugar and cornstarch together, and add that slowly to the boiling water, whisking all the while. Continue to whisk until thick and clear.
- Turn off heat and add butter, vanilla, and salt. Whisk until butter is melted and well combined.
- Serve warm over gingerbread cake. Store leftover lick-dab in the refrigerator and reheat when ready to serve again. Enjoy!
Adapted from a recipe that my Aunt Beverly Cady makes
Adapted by: Rilla Banks (A.K.A. EpicSweet.com)