2 1/4 c. all-purpose flour
3/4 c. sugar
2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. ground cloves
1/4 tsp. salt
3/4 c. Shedd's Spread Country Crock, softened
3/4 c. water
1/2 c. molasses
Lemon Sauce (recipe follows)

Preheat oven to 350 degrees. Grease 9x9x2 inch baking pan. In large bowl, combine flour, sugar, ginger, cinnamon, baking soda, baking powder, cloves and salt. Stir in Country Crock, water and molasses until well blended. Pour into pan. Bake 40 to 50 minutes or until cake tester inserted in center comes out clean. Cool slightly on wire rack. Serve warm with Lemon Sauce. Makes 9 to 12 servings.

LEMON SAUCE:

1/3 c. sugar
2 tbsp. cornstarch
1 1/2 c. water
3 tbsp. Shedd's Spread Country Crock
2 tsp. grated lemon peel
2 tbsp. lemon juice

In 2-quart saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat. Stir in Country Crock, lemon peel and lemon juice until well blended. Pour into serving bowl; cover with waxed paper or plastic wrap. Cool slightly. Serve warm on Gingerbread. Makes about 2 cups.