Gingerbread Torte

3/4 cup butter, softened
3/4 cup sugar
2 eggs
1 cup molasses
3 cups all-purpose flour
3 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1 cup milk

Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons grated lemon peel
3-3/4 cups confectioners' sugar

Grease three 9-in. round baking pans. Line with waxed paper; grease and flour the paper. In a large mixing bowl, cream butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, ginger, baking soda, cinnamon and salt; add to the creamed mixture alternately with milk. Spoon into prepared pans.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small mixing bowl, beat cream cheese and butter. Add lemon peel. Gradually beat in confectioners' sugar until blended. Place one cake on a serving platter. Spread with about 2/3 cup frosting; repeat layers twice. Refrigerated until serving. Makes 10-12 servings.