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Betty Crocker
Cake & Cookie Mix - Gingerbread

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Details

14.50 oz
SKU / UPC: 016000445307

Nutrition

Nutrition Facts
Serving Size 0.125 pkg
Servings Per Container 8
Amount Per Serving
Calories 210Calories from Fat 50
% Daily Value*
Total Fat 5g8%
Saturated Fat 1.5g7%
Trans Fat 1.5g 
Cholesterol 0mg 0%
Sodium 360mg15%
Potassium 130mg4%
Total Carbohydrate 39g13%
Sugars 19g 
Protein 2g 
Vitamin A0%
Vitamin C0%
Calcium4%
Iron 10%
Thiamin 8%
Niacin 4%
Folic Acid 8%

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.

Directions

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 degrees 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 degrees 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.

Other Info

Manufacturer

General Mills Sales, Inc.

Minneapolis, MN 55440
800-446-1898

Safety Warnings

Allergy Note: This product contains wheat and milk ingredients.