Prep

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 degrees F for shiny metal or glass pan or 325 degrees F for nonstick pan. 2. Stir Gingerbread Mix, water and egg in medium bowl until blended. Stir vigorously until well blended. Pour into pan. 3. Bake as directed in chart or until toothpick inserted in center of pan comes out clean. Serve warm or cold. Pan Size: 8 in x 8 in pan; Bake Time (In Minutes): 32-37; Pan Size: 9 in x 9 in pan; Bake Time (In Minutes): 28-33; Pan Size: 11 in x 7 in pan; Bake Time (In Minutes): 24-29. High Altitude (3500-6500 ft): Stir 2 Tbsp all-purpose flour into dry cake mix. Making Cookies You Will Need: 1/4 Cup water. 3 Tablespoons butter or margarine, melted. 1. Heat oven to 375 degrees F (or 350 degrees F for nonstick cookie sheet). Stir Gingerbread Mix, Water, melted butter in a medium bowl until well blended. 2. Shape dough into 1-inch balls (about 1 tablespoon) and place 2 inches apart in ungreased cookie sheet. (If dough is too sticky to roll, cover and refrigerate 15 minutes). Roll balls in sugar if desired. 3. Bake 8 to 10 minutes or until edges are firm (do not overbake). Cool 1 minute before removing from cookie sheet. Coll completely; store in airtight container. About 2 dozen cookies. High Altitude (3500-6500 ft): No change. Tip to make gingerbread cookies: To create the gingerbread cookies, use 1/4 cup water and 2 tablespoons melted butter.