Ingredients needed:
* 1 box of gingerbread cake and cookie mix
* 1 box of honey corn bread muffin mix
* 2 cups of half-and-half
* 4 eggs
* 2/3 cup of sour cream
* 6 tablespoons of molasses
* 1/4 cup of sugar
* 1 tablespoon of ground cinnamon
* 2 teaspoons of ground nutmeg
* 1 cup of golden raisins
* Canola oil cooking spray
* Vanilla ice cream, optional
Preparation steps:
* Cut parchment paper to fit the bottom of crockpot. Coat parchment paper and crockpot with cooking spray.
* In a large bowl, beat gingerbread mix, muffin mix, half-and-half, eggs, sour cream, molasses, sugar, cinnamon, and nutmeg with an electric mixer for about 2 minutes. Stir in the raisins until combined. Pour batter into prepared crockpot. Stack 6 paper towels; place over top of crockpot to absorb moisture. Cover with lid.
* Cook on low for 2 1/2 hours or until a wooden tester inserted into the center of the cake comes out clean.
* Run a sharp knife around the edge of the cake and turn cake out of the crockpot; remove parchment paper. Place on wire rack.
* Slice and serve warm with ice cream, if desired.
Enjoy
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