Betty Crocker

Cake & Cookie Mix, Gingerbread

Nutritional Info

Nutrition Facts

8 servings per container
Serving Size: 0.125 pkg (51 g)

 mixprepared
Calories220220
     Calories from Fat5060

Amount Per Serving and/or % Daily Value*

Total Fat6 g (9%)7 g (10%)
     Saturated Fat3 g (15%)3.5 g (16%)
     Trans Fat0 g 
Cholesterol0 mg (0%)25 mg (9%)
Sodium360 mg (15%)15%
Total Carbohydrate39 g (13%)13%
     Dietary Fiber0 g (0%)0%
     Sugars19 g 
Protein2 g3 g

Calcium4%4%
Iron10%10%
Potassium135 mg (4%)140 mg (4%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

14.5 oz.

for Personal Shopping

Cake & Cookie Mix, Gingerbread
Product Details

Naturally flavored. Per 1/8 Package: 220 calories; 3 g sat fat (15% DV); 360 mg sodium (15% DV); 19 g sugars. See nutrition facts for as prepared information. See bettycrocker.com/cakes for more tips & ideas! 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. 1-800-446-1898 Mon-Fri 7:30 am - 5:30 pm CST. www.BettyCrocker.com. how2recycle.info. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. 100% recycled paperboard. Carbohydrate Choices: 2-1/2.

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.

Warnings

Contains wheat and soy. May contain milk ingredients. Do not eat raw cake batter or cookie dough.

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: Heat oven to 350 degrees F (metal or glass pan). 2. Stir: 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: 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 (omit flour for soft ginger cookies); 1/4 cup water; 2 tablespoons butter or margarine, melted. Heat oven to 375 degrees 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. Tips for Decorating Gingerbread Cookies: To create the stitched edges try using white candy sprinkles.

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