Gingerbread Pudding Cake

I made this dessert Sunday evening, after digging through my old recipe box for something winter-y.  It was very satisfying, and filled my need for gingerbread and caramel sauce all at once.  I can't give credit for this one, as it is one of those old cards that's been in the box for over a decade.

Gingerbread Pudding Cake:

Mix together:
2 1/2 cups flour
1 1/2 teaspoon baking soda
1 1/4 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon allspice
1/4 teaspoon nutmeg

Cream together:
1/2 cup softened butter
1/2 cup sugar

In a mixing cup mix together:
1 cup molasses
1 cup water.

Alternately mix the creamed butter and the molasses water into the dry mixture.  Spread in 13x9 inch pan.  Sprinkle with 3/4 cup brown sugar.  Pour 1 1/2 cup hot water mixed with 1/3 cup melted butter over batter.  Bake at 350 degrees F. for 40-55 minutes or until tests done.  Serve warm.  Cake will rise to the top and sauce will be on the bottom.

I like it with good vanilla ice cream.  Yum!