Gingerbread Spice Cake

1 box (18.5 oz/525 g) yellow reduced-fat cake mix
1/4 tsp/1.2 mL Watkins Baking Soda
3 egg whites
1-1/3 cups/330 mL water
1 tsp/5 mL Watkins Orange Extract
2 tsp/10 mL Watkins Gingerbread Spice
Watkins Cooking Spray

Fluffy Caramel Frosting:

1-1/2 cups/375 mL brown sugar
1/2 cup/125 mL water
1/8 tsp/0.6 mL Watkins Cream of Tartar
3 egg whites, room temperature
1-1/2 tsp/7.5 mL Watkins Caramel Extract

Cooking Directions
Preheat oven to 350ºF/180ºC. Combine all ingredients in mixing bowl and beat with electric mixer for 2 minutes. Pour into 13 x 9-inch/33 x 23-cm baking pan coated with Watkins Cooking Spray. Bake for 35 to 40 minutes or until cake tests done. Remove from oven and allow to cool in pan on wire rack. Frost with Fluffy Caramel Frosting (recipe follows).

Fluffy Caramel Frosting

Combine brown sugar, water and cream of tartar in heavy medium-sized saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture begins to boil. Continue to boil until it reaches a temperature of 240ºF/115ºC on candy thermometer. Just prior to reaching appropriate temperature, beat egg whites in large mixing bowl until soft peaks form. Pour brown sugar syrup in a steady stream into egg whites while beating. Continue beating until stiff peaks form. Beat in Caramel Extract.