Betty Crocker Cake and Cookie Mix - Ginger Bread - 1 Box (14.5 oz)View Large Image
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Betty Crocker Cake and Cookie Mix - Ginger Bread - 1 Box (14.5 oz)

Item # 016000445307
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Betty Crocker Cake and Cookie Mix - Ginger Bread - 1 Box (14.5 oz)
Cake and Cookie Mix - Gingerbread. Naturally flavored. Exchanges: 3 other carbohydrate, 1 fat. Carbohydrate choices: 3.

  • 1 Box of 14.5 oz
  • Kosher
  • Ingredients: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean and/or Cottonseed Oil, Molasses, Wheat Starch, Baking Soda, Dextrose, Corn Starch, Salt, Sodium Acid Pyrophosphate, Natural Flavor, Nonfat Milk.
  • Gingerbread Cake: You Will Need: 1-1/4 Cups lukewarm 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 (3,500 to 6,500 ft): Stir 2 tbsp flour into dry cake mix. Easy Glaze (if desired): Measure 1/3 cup vanilla or lemon frosting into small microwaveable bowl. Microwave uncovered on High about 5 seconds or until thin enough to drizzle. Gingersnaps or Soft Ginger Cookies: You Will Need: 1/4 Cup hot water, 2 Tablespoons all-purpose flour (omit flour for soft ginger cookies), 2 Tablespoons margarine or butter, melted. 1. Heat oven to 375°F. Stir gingerbread mix, water, flour, and margarine in medium bowl using spoon until dough forms. 2. 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 greased 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. 3. Bake 8 to 19 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 (3,500 to 6,500 ft): No change.
  • Manufacturer: General Mills Sales, Inc.
additional information
Allergy Note: This product contains wheat and milk ingredients.

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