Close this window
Click the store of your choice to purchase Betty Crocker Cake & Cookie Mix - Gingerbread:

Betty Crocker
Cake & Cookie Mix - Gingerbread



14.50 oz
SKU / UPC: 016000445307


Nutrition Facts
Serving Size 1/8 pkg mix
Servings Per Container 8
Amount Per Serving
Calories 210Calories from Fat
% Daily Value*
Total Fat 5g8%
Saturated Fat 1.5g7%
Trans Fat 1.5g 
Cholesterol 0mg 0%
Sodium 360mg15%
Potassium 130mg4%
Total Carbohydrate 39g13%
Dietary Fiber 0g 0%
Sugars 19g 
Protein 2g 
Vitamin A0%
Vitamin C0%
Iron 10%
Thiamin 8%
Riboflavin 4%
Niacin 4%
Folic Acid 8%


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, Hydroxylated Soy Lecithin, Natural Flavor.


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 350F (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 (3500 to 6500 ft.): Stir 2 Tbsp. all-purpose flour into dry cake mix. Making Cookies: You Will Need: 2 tablespoons all-purpose flour (omit flour for soft ginger cookies); 1/4 cup water; 2 tablespoons butter or margarine, melted. Heat oven to 375F. Stir dry Gingerbread Mix and flour in medium bowl. Add water and melted butter, stir until dough forms. 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. Bake 8 to 10 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 (3500 to 6500 ft.): No change.

Other Info


General Mills Sales, Inc.

Minneapolis, MN 55440

Safety Warnings

Contains wheat and soy; may contain milk ingredients.Do not eat raw cake batter or cookie dough.