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Submitted by: Liz Blackstone from Racine, WI
Originally shared on the web 10/17/2024

14-1/2 oz. pkg. gingerbread mix
1/2 c. milk
1/2 c. raisins
2-1/4 c. water
3/4 c. brown sugar, packed
3/4 c. butter, sliced
Optional: vanilla ice cream

In a large bowl, combine dry gingerbread mix and milk; stir until moistened. Fold in raisins; batter will be thick. Spread batter evenly in the bottom of a 4-quart crockpot coated with non-stick vegetable spray; set aside. In a saucepan, combine water, brown sugar and butter. Bring to a boil over medium-high heat; reduce heat. Boil gently for 2 minutes. Carefully pour over batter. Cover and cook on high setting for 2 hours, until set. (Center may appear moist, but will set up as it cools.) Turn off crockpot; uncover and let stand for 45 minutes to cool slightly before serving. To serve, spoon warm cake into dessert bowls. If desired, serve topped with a scoop of ice cream. Serves 8.