This wonderful, delicious gingerbread cake is extra moist thanks to the addition of Voskos Greek Yogurt.

Makes 16 squares

Ingredients
1 1/2 cups all-purpose
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, melted and slightly cooled
1/2 cup molasses
1/2 cup packed brown sugar
2 large eggs
1 cup plain original Voskos Greek Yogurt

Directions
1. Preheat oven to 350 degrees. Spray a 9-inch square baking pan with baking spray.

2. In a large bowl, whisk together flour, baking powder, baking soda, salt, ground ginger, and cinnamon.

3. In a medium bowl, whisk together melted butter, molasses and sugar. Whisk in the eggs and the yogurt until combined. Gradually whisk egg mixture into flour mixture, whisking until well-combined and smooth.

4. Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, around 40 minutes. Cool cake in pan on a wire rack, about 30 minutes, then cut into squares and serve.

Nutrition per slice
Calories 146.1
Total Fat 4.8 g
Saturated Fat 2.7 g
Cholesterol 35.9 mg
Sodium 113.0 mg
Total Carbohydrate 26.3 g
Dietary Fiber 0.4 g
Sugars 15.5 g
Protein 2.5 g