1 pkg. Betty Crocker supermoist carrot cake mix
2/3 c. water
1/3 c. molasses
1/3 c. butter, softened
3 eggs
1 tsp. ground ginger
1/2 tsp. ground allspice
1/4 tsp. ground cloves
Lemon sauce (below)

Heat oven to 350 degrees. Grease and sugar 12 cup bundt cake pan. Blend dry cake mix, water, molasses, butter, eggs, ginger, allspice and cloves in large bowl on low speed, scraping bowl constantly, until moistened. Beat on medium speed, scraping bowl frequently, 2 minutes. Pour into pan. Bake as directed on package. Cool 10 minutes; invert on wire rack. Remove pan and cool cake completely. Dust with powdered sugar, if desired; serve with lemon sauce.

LEMON SAUCE:

Mix 1/2 cup sugar and 1 tablespoon plus 2 teaspoons cornstarch in saucepan. Gradually stir in 1 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boils and stir 1 minute; remove from heat. Stir in 2 tablespoons butter, 1 tablespoon lemon juice. Serve warm or cool. About 1 1/4 cups sauce.