Betty Crocker Gingerbread Cake and Cookie Mix, 14.5 oz

Making Cake You will need: 1 1/4 Cups Water 1 Egg, or use 1 egg white or 1/4 cup fat-free cholesterol-free egg product instead of the egg. 1 Heat oven to 350°F (metal or glass pan). 2 Stir Gingerbread Mix, water and egg in ungreased 8- or 9-inch square pan, using fork, until blended. Stir vigorously about 2 minutes, scraping corners frequently, until well mixed. 3 Bake 8-inch shiny metal pan 35 to 40 minutes; 8-inch glass, dark or nonstick pan 30 to 35 minutes; any type 9-inch pan 30 to 35 minutes or until toothpick inserted in center comes out clean. Serve warm or cool. High Altitude (3500 to 6500 ft): Stir 2 Tbsp all-purpose flour into dry cake mix. Making Cookies You will need: 2 Tablespoons All-Purpose Flour, Omit flour for soft ginger cookies. 1/4 Cup Water 2 Tablespoons Butter or Margarine, Melted Heat oven to 375°F. Stir dry Gingerbread mix and flour in medium bowl. Add water and melted butter, stir until dough forms. Shape dough into 1-inch balls. Continue as directed for: Gingersnaps: Place balls 2 inches apart on ungreased cookie sheet. Flatten to 2 inches in diameter with bottom of glass dipped in sugar. Soft Ginger Cookies: Roll balls in sugar if desired. Place 2 inches apart on ungreased cookie sheet. Flatten slightly. Bake 8 to 10 minutes or until edges are firm (do not overbake). Cool 1 minute before removing from cookie sheet. Store completely cooled cookies in airtight container. About 2 1/2 dozen cookies. High Altitude (3500 to 6500 ft): No change. Tip for decorating gingerbread cookies To create the stitched edges try using white candy sprinkles.

Nutrition Facts

Serving Size: 51.0 g

Servings per Container: 8

Title	As Packaged
Serving Size Full Txt	1/8 pkg (51g mix)
Energy	220
Total Fat	6 g
Saturated Fat	3 g
Trans Fat	0 g
Cholesterol	0 mg
Sodium	360 mg
Potassium	120 mg
Carbohydrates	39 g
Dietary Fiber	0 g
Sugars	19 g
Protein	2 g
Daily Percent Of Vitamin A	0
Daily Percent Of Vitamin C	0
Daily Percent Of Calcium	4
Daily Percent Of Iron	10

Ingredients

Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Dried Molasses, Wheat Starch, Leavening (Baking Soda, Sodium Acid Pyrophosphate), Dextrose, Corn Starch, Salt, Hydroxylated Soy Lecithin, Natural Flavor.

Warnings

CONTAINS WHEAT AND SOY; MAY CONTAIN MILK INGREDIENTS. Do Not Eat Raw Cake Batter or Cookie Dough

UPC

00016000445307