Description
Betty Crocker Gingerbread Cake and Cookie Mix helps you make delicious fresh out of the oven cookies that everyone will love. It goes from bowl to oven in minutes for that home baked cookie experience. • CAKE MIX: Make a delicious gingerbread cake or gingerbread cookies with this mix, a perfect treat both kids and adults will love • QUICK AND EASY: Convenient, on-the-go treat that goes from the bowl to the oven in minutes by simply adding oil, water and eggs • ENDLESS OPTIONS: Top your cake or cookies with fruit, butter, or head to BettyCrocker.com for creative recipes the whole family will love • HOMEMADE TASTE: The Red Spoon is my promise of great taste, quality, and convenience; This is a product you and your family will enjoy, I guarantee it – Betty Crocker • CONTAINS: 14.5 oz
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.
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.
Warnings
Contains wheat and soy; May contain milk ingredients.
