Combine traditional gingerbread with warm spices with a tart-sweet Moscow Mule Pecan Pie Syrup.
Preheat oven to 350°F. Spray an 12 x 18-inch steamtable pan with nonstick spray.
Mix flour, baking powder, ginger, cinnamon, baking soda and salt in a large bowl. Whisk together oil, molasses, corn syrup and eggs. Add to dry ingredients and beat until smooth. Stir in water.
Pour batter into prepared pan.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool.
Serve cake with whipped topping and generous helping of Moscow Mule Pecan Pie Syrup.