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About
Details
Easy one-step mix. Just add water.
Ingredients
Enriched Bleached Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Brown Sugar, Sugar, Molasses, Partially Hydrogenated Soybean and Cottonseed Oil, Wheat Starch, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Sodium Bicarbonate, Spices, Egg Yolk Solids, Salt, Caramel Color, Soy Flour, Soy Lecithin.
Directions
You Need: 1 package, Dromedary Gingerbread Cake & Cookie Mix; 1 cup water. Preheat oven to 350 degrees F (325 degrees F for glass pan). Combine cake mix and water in an ungreased 8x8-inch square baking pan. Beat vigorously with fork or spoon until well blended. (Do not use electric mixer.) Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Serve warm or cool. Larger Cake for Special Occasions: Combine 2 packages Gingerbread Mix and 2 cups water; mix as directed in an ungreased 13 x 9 inch baking pan and bake for 40-45 minutes. For Bundt or tube pan: grease and flour pan, combine ingredients in a medium bowl then pour into prepared pan and bake 50-55 minutes or until wooden pick inserted in center comes out clean. High Altitude Baking: (Over 3500 feet) Increase water to 1 cup plus 2 tablespoons; add 2 tablespoons flour. Prepare as directed. Bake Gingerbread at 375 degrees F for 30-35 minutes. Bake muffins at 425 degrees F for 12-17 minutes. For an 8 x 8 inch square pan bake for 30-35 minutes. For an 13 x 9 inch rectangle (2 mixes) pan bake for 40-45 minutes. For an 8-1/2 x 4-1/2 inch loaf pan bake for 55-60 minutes. For an Bundt or tube 10-inch (2 mixes) pan bake for 50-55 minutes. For an 8 x 1-1/2 inch round pan bake for 25-30 minutes. For an 12-hole muffin (bake at 400 degrees F) pan bake for 15-20 minutes.
Warnings
Contains wheat, soy and egg.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 190
- Total Fat 3g4%
- Saturated Fat 1g5%
- Trans Fat 1g
- Cholesterol 5mg2%
- Sodium 380mg17%
- Total Carbohydrate 38g14%
- Dietary Fiber 0g0%
- Sugars 17g
- Protein 3g
Details
Easy one-step mix. Just add water.
Ingredients
Enriched Bleached Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Brown Sugar, Sugar, Molasses, Partially Hydrogenated Soybean and Cottonseed Oil, Wheat Starch, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Sodium Bicarbonate, Spices, Egg Yolk Solids, Salt, Caramel Color, Soy Flour, Soy Lecithin.
Directions
You Need: 1 package, Dromedary Gingerbread Cake & Cookie Mix; 1 cup water. Preheat oven to 350 degrees F (325 degrees F for glass pan). Combine cake mix and water in an ungreased 8x8-inch square baking pan. Beat vigorously with fork or spoon until well blended. (Do not use electric mixer.) Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Serve warm or cool. Larger Cake for Special Occasions: Combine 2 packages Gingerbread Mix and 2 cups water; mix as directed in an ungreased 13 x 9 inch baking pan and bake for 40-45 minutes. For Bundt or tube pan: grease and flour pan, combine ingredients in a medium bowl then pour into prepared pan and bake 50-55 minutes or until wooden pick inserted in center comes out clean. High Altitude Baking: (Over 3500 feet) Increase water to 1 cup plus 2 tablespoons; add 2 tablespoons flour. Prepare as directed. Bake Gingerbread at 375 degrees F for 30-35 minutes. Bake muffins at 425 degrees F for 12-17 minutes. For an 8 x 8 inch square pan bake for 30-35 minutes. For an 13 x 9 inch rectangle (2 mixes) pan bake for 40-45 minutes. For an 8-1/2 x 4-1/2 inch loaf pan bake for 55-60 minutes. For an Bundt or tube 10-inch (2 mixes) pan bake for 50-55 minutes. For an 8 x 1-1/2 inch round pan bake for 25-30 minutes. For an 12-hole muffin (bake at 400 degrees F) pan bake for 15-20 minutes.
Warnings
Contains wheat, soy and egg.
Common questions
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