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Betty Crocker Cake & Cookie Mix, Gingerbread
Betty Crocker Cake & Cookie Mix, Gingerbread
14.5 oz
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About
Details
Naturally flavored. Per 1/8 Package: 220 calories; 3 g sat fat (15% DV); 360 mg sodium (15% DV); 20 g total sugars. See nutrition facts for as prepared information. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. The Red Spoon Promise: The Red Spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy. I guarantee it. www.BettyCrocker.com. how2recycle.info 1-800-446-1898. Mon.-Fri. 7:30 a.m.-5:30 p.m. CST www.bettycrocker.com. See bettycrocker.com/cakes for more tips & ideas! Carbohydrate Choices: 2-1/2.
Ingredients
Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Dried Molasses, Leavening (baking Soda, Sodium Acid Pyrophosphate), Wheat Starch, Dextrose, Corn Starch, Salt, Natural Flavor, Hydroxylated Soy Lecithin.
Directions
Cake Instructions: You will need: 1-1/4 cups water, 1 egg. Cake Instructions: 1. Heat: Heat oven to 350 degrees F for aluminum or gloss pan or 325 degrees F for nonstick pan. 2. Stir: Stir gingerbread mix, water and egg in medium bowl until blended. Stir vigorously until well blended. Pour into pan. 3. Bake: Bake as directed in chart or until toothpick inserted in center of pan comes out clean. Serve warm or cold. Pan Size: 8 inches x 8 inches, Bake Time (in minutes): 32-37 minutes. Pan Size: 9 inches x 9 inches, Bake Time (in minutes): 28-33 minutes. Pan Size: 11 inches x 7 inches, Bake Time (in minutes): 24-29 minutes. Cookie Instructions: You will need: 1/4 cup water, 3 tablespoons butter or margarine softened. High altitude (3500-6500 ft); No change. Cookie Instructions: 1. Heat: Heat oven to 375 degrees F or (or 350 degrees F for nonstick cookie sheet). Stir Gingerbread Mix, water, softened butter in a medium bowl until well blended. 2. Shape: Shape dough into 1-inch balls (about 1 tablespoon) and place 2 inches apart on ungreased cookie sheet. (If dough is too sticky to roll, cover and refrigerate 15 minutes). Roll balls in sugar if desired. 3. Bake: Bake 11 to 13 minutes or until edges are firm (do not over bake). Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. Do not eat raw cake batter or cookie dough.
Betty's Tip: To create the gingerbread man cookies, use 3 tablespoons water and 2 tablespoons softened butter. Roll dough 1/4 inch thick and cut with cookie cutter. Bake 7-9 minutes.
Warnings
Contains wheat and soy; May contain milk ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 220
- Total Fat 6g9%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 360mg15%
- Total Carbohydrate 38g13%
- Dietary Fiber 0g0%
- Sugars 20g
- Protein 2g
Details
Naturally flavored. Per 1/8 Package: 220 calories; 3 g sat fat (15% DV); 360 mg sodium (15% DV); 20 g total sugars. See nutrition facts for as prepared information. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. The Red Spoon Promise: The Red Spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy. I guarantee it. www.BettyCrocker.com. how2recycle.info 1-800-446-1898. Mon.-Fri. 7:30 a.m.-5:30 p.m. CST www.bettycrocker.com. See bettycrocker.com/cakes for more tips & ideas! Carbohydrate Choices: 2-1/2.
Ingredients
Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Dried Molasses, Leavening (baking Soda, Sodium Acid Pyrophosphate), Wheat Starch, Dextrose, Corn Starch, Salt, Natural Flavor, Hydroxylated Soy Lecithin.
Directions
Cake Instructions: You will need: 1-1/4 cups water, 1 egg. Cake Instructions: 1. Heat: Heat oven to 350 degrees F for aluminum or gloss pan or 325 degrees F for nonstick pan. 2. Stir: Stir gingerbread mix, water and egg in medium bowl until blended. Stir vigorously until well blended. Pour into pan. 3. Bake: Bake as directed in chart or until toothpick inserted in center of pan comes out clean. Serve warm or cold. Pan Size: 8 inches x 8 inches, Bake Time (in minutes): 32-37 minutes. Pan Size: 9 inches x 9 inches, Bake Time (in minutes): 28-33 minutes. Pan Size: 11 inches x 7 inches, Bake Time (in minutes): 24-29 minutes. Cookie Instructions: You will need: 1/4 cup water, 3 tablespoons butter or margarine softened. High altitude (3500-6500 ft); No change. Cookie Instructions: 1. Heat: Heat oven to 375 degrees F or (or 350 degrees F for nonstick cookie sheet). Stir Gingerbread Mix, water, softened butter in a medium bowl until well blended. 2. Shape: Shape dough into 1-inch balls (about 1 tablespoon) and place 2 inches apart on ungreased cookie sheet. (If dough is too sticky to roll, cover and refrigerate 15 minutes). Roll balls in sugar if desired. 3. Bake: Bake 11 to 13 minutes or until edges are firm (do not over bake). Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. Do not eat raw cake batter or cookie dough.
Betty's Tip: To create the gingerbread man cookies, use 3 tablespoons water and 2 tablespoons softened butter. Roll dough 1/4 inch thick and cut with cookie cutter. Bake 7-9 minutes.
Warnings
Contains wheat and soy; May contain milk ingredients.
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