Betty Crocker Gingerbread Cake and Cookie Mix

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Betty Crocker Gingerbread Cake & Cookie MixEnriched 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.Betty Crocker Gingerbread Cake & Cookie Mix. Naturally flavored. Directions You will need:Gingerbread cake. 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 (3500 to 6500 ft): stir 2 tbsp flour into dry cake mix. Easy glaze (if desired): measure 1/3 cup Betty Crocker rich & creamy vanilla or lemon frosting (from 1-lb container) into small microwavable bowl. Microwave uncovered on high about 5 seconds or until thin enough to drizzle. You will need:Gingersnaps or soft ginger cookies. 1/4 cup hot water. 2 tablespoons all-purpose flour*2 Tablespoons margarine or butter, melted. * Omit flour for soft ginger cookies. 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 10 minutes or until edges are firth (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. Warnings Do not eat raw cake batter or cookie dough. Contains wheat; may contain milk ingredients.

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