GINGERBREAD CAKE MIX
I make this mixture so I can bake moist, nicely spiced gingerbread in no time. It's especially handy during the hectic holiday season. Other bakers I know love to get this as a gift. -Ruth Seitz, Columbus Junction, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings per batch.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 9 ingredients. Cut in shortening until mixture resembles coarse crumbs. Store in 5 airtight pint containers in a cool, dry place for up to 6 months. Yield: 5 batches (10 cups total)., To prepare cake: Preheat oven to 350°. Lightly beat egg, water and molasses. Add one jar (2 cups) cake mix; beat until well blended. Spread into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 218 calories, Fat 7g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 290mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
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