Name: Betty Crocker Cake & Cookie Mix Gingerbread
Brand: Betty Crocker
Rating: 0 (0 reviews)

Characteristics Betty Crocker Cake & Cookie Mix Gingerbread.

special attributes

Units In Package	1
Package Type	BOX
Package Size, OZ	14.5
Net Weight, OZ	14.5
Seasonal	N
Ingredients	Enriched 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.
Recycle Codes	Y
Temperature Indicator	Shelf Stable
Vitamins And Minerals	As Prepared, One Serving Provides 7g Total Fat (3.5g Saturated Fat), 25mg Cholesterol, 140mg Potassium, and 3g Protein.
Kosher	Y
Dry Weight, OZ	0.0
Directions	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 350°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 (3500-6500 ft): Stir 2 tbsp all-purpose flour into dry cake mix. Making Cookies: You will need: 2 tablespoons All-purpose flour. 1/4 cup Water. 2 tablespoons Butter or margarine, melted. Omit flour for soft ginger cookies. Heat oven to 375°F. 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 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 (3500-6500 ft): No change. Tip for decorating gingerbread cookies: To create the stitched edges try using white candy sprinkles. See: www.bettycrocker.com/cakes for more tips & ideas!
Marketing Description	Betty Crocker™ Cake & Cookie Mix Gingerbread. Naturally flavored. Per 1/8 package: 220 Calories. 3g Sat fat, 15% DV. 360mg Sodium, 15% DV. 19g Sugars. Net Wt 14.5 oz (411g).
Other Description	Carbohydrate choices: 2 1/2. Partially produced with genetic engineering. Learn more at: ask.generalmills.com. 100% Recycled paperboard.™ how2recycle.info. 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. Call: 1-800-446-1898 Mon.-Fri. 7:30 a.m.-5:30 p.m. CST. Visit: www.bettycrocker.com. © General Mills.

Nutritions

Cholesterol, mg	0
Sodium, mg	360
Carbohydrates, g	39
Dietary Fiber, g	0
Sugars, g	19
Protein, g	2
Daily Percent Of Calcium	4
Daily Percent Of Iron	10
Potassium, mg	135
Number Of Servings	8
Energy	220
Total Fat, g	6
Saturated Fat, g	3
Trans Fat, g	0