Light as a feather Gingerbread with Butterscotch Sauce

 1 cup butter or margarine

1 cup brown sugar, packed

1 cup molasses

1 cup boiling water

Dry ingredients:

3 cups flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoon ginger

1 1/2 teaspoon cinnamon

1/4 teaspoon cloves

3 eggs

Add butter, sugar & molasses to boiling water, mix until margarine melts. Add dry ingredients & blend together. Beat in eggs.

Turn into well-greased 13 x 9" pan

Bake for 45 minutes @ 350 degrees.

Butterscotch Sauce:

1 package (6 serving) butterscotch pudding & pie filling (not instant)

3/4 cup sugar

1 1/2 - 1 3/4 cup water

2 Tablespoon butter

Combine contents of package with sugar & water in saucepan. 

Cook & stir over medium heat until mixture comes to a full boil.

Remove from heat, add butter

Serve warm or cold with butterscotch sauce & ice cream