Deep, Dark Gingerbread Cake and Baking Mix

Enriched Unbleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Molasses Powder (Molasses, Maltodextrin), Modified Corn Starch, Ginger, Cinnamon, Soybean Oil, Salt, Cocoa (Processed with Alkali), Polyglycerol Esters (Palm Oil Based), Sodium Bicarbonate, Cloves, Nutmeg, Natural Flavor (Contains Sugar, Cornstarch, Tricalcium Phosphate [Anti-caking Agent]).

Made on equipment shared with Milk, Eggs, Soy and Tree Nuts.

You will need:
1 Full Package of Mix
1 Large Egg
1/3 Cup Vegetable Oil
3/4 Cup Water

Baking Instructions:
PREPARE: Preheat oven to 350°F. Lightly grease bottom and halfway up sides of a standard 8 x 8 x 2 pan with butter or cooking spray.

MIX: Combine egg. oil and water in a bowl. Add mix. Fold together gently until ingredients are moistened.

PAN: Spread batter in pan, filling comers and leveling top.

OVEN: Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. All ovens heat differently. While baking, check for doneness after 25 minutes. Cool 10 minutes and remove from pan. Yields 9 pieces.

COOKIES: Preheat oven to 375°F. Combine a full box of mix, 1 stick melted butter (1/2 cup), 1 large egg, form into dough and chill for 1 hour. Roll out on floured board about 1/8″ thickness. Cut into desired shapes. Bake at 375°F for 6 to 8 minutes. Cool 2 to 3 minutes and transfer to wire rack. Yields vary with cookie sizes.

High Altitude Directions:
CAKE: Add 2 tablespoons of flour, and 1 tablespoon of water to the ingredients.

COOKIES: Add 2 tablespoons of flour to the ingredients.