Gingerbread Cake Mix is easy to prepare - just add water to this mix to create a spicy gingerbread cake at any time of the year! This gingerbread cake can be served as is or topped with your favorite icing for an extra special sweet treat.
3 cups mix
1 cup water (divided)
Combine mix and 1/2 cup water. Mix on low speed 2 minutes using paddle. Add 1/2 cup water with mixer running on low speed for 30 seconds. Scrape bowl. Mix 2 additional minutes on low speed. Bake at 350 for 30-35 minutes, or 375 for 25-30 minutes. 9 x 13 in cake pan
Or for cookies:
1 pkg Cake Mix
1 cup all-purpose flour
1/3 cup vegetable oil
1/3 cup dark molasses
2 tsp ground ginger
Preheat oven to 375ºF.
Combine cake mix, flour, eggs, oil, molasses and ginger in large bowl (mixture will be soft). Refrigerate 2 hours.
Place dough on lightly floured surface, cover with waxed paper. Roll dough to ¼ thickness. Cut with gingerbread man cookie cutter. Place 3" apart on non-pareils ungreased cookie sheet. Decorate with non pareils.
Bake 8 to 10 minutes or until edges start to brown. Remove immediately to cooling rack.
Makes 12 to 14 (6") gingerbread men.
Enriched Bleached Flour (bleached wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), Sugar, Vegetable Shortening ([contains one or more of the following: canola and/or palm oil] with TBHQ [preservative]), Molasses. Contains 2% less of the following: Leavening (baking soda, monocalcium phosphate, aluminum sulfate, sodium aluminum phosphate), Modified Corn Starch, Salt, Egg Yolk, Spice, Soy Flour, Wheat Starch, Cinnamon, Monoglycerides, Egg Yolk, Soy Lecithin, Whey, Sodium Caseinate, Palm Oil, Sodium Lauryl Sulfate. Allergens: Wheat, Milk, Soy, and Egg.