Item: Cake & Cookie Mix Gingerbread S34
Size: 14.5 oz
Brand: Betty Crocker


Gingerbread Cake: You will need: 1 1/4 cups lukewarm 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 degrees f (glass or metal 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 30-35 minutes or until toothpick inserted in center comes out clean. Serve warm or cool. High altitude (3500 to 6500 ft): Stir 2 tbsp flour into dry cake mix. Easy glaze (if desired); Measure 1/3 cup Betty Crocker Rich & Creamy vanilla or lemon frosting (from 1-lb tub) into small microwaveable bowl. Microwave uncovered on high about 5 seconds or until thin enough to drizzle. Gingersnaps or Soft Ginger Cookies: You will need: 1/4 cup hot water. 2 Tablespoons all-purpose flour (Omit flour for soft ginger cookies). 2 Tablespoons margarine or butter, melted. 1. Heat oven to 375 degrees F. Stir gingerbread mix, water, flour and margarine in medium bowl, using spoon, until dough forms. 2. Shape dough into 1-inch balls. Continue as directed for Gingersnaps. Place balls 2inches apart on ungreased cookie sheet. Flatten to 2 inches in diameter with greased 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. 3. 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 to 6500 ft): No changes.


Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean and/or Cottonseed Oil, Dried Molasses, Leavening (Baking Soda, Sodium Acid Pyrophosphate), Soy Flour, Wheat Starch, Dextrose, Corn Starch, Salt, Dried Corn Syrup, Lecithin, Natural Flavor, Monoglycerides, Sodium Stearoyl Lactylate, Datem, Sodium Caseinate.
Category: Food/Drink
EAN: 0016000445307
UPC 12: 016000445307
Number of scans:
Last modified: Sunday, 13-Jun-2010 9:16 PM ET
Submit Update/details
Scan an item
Latest updates
View items with additional details
Most scanned items
Database download

Logging in allows you to create a personal inventory and do more. It's free.

  • Username or Email:
  • Password:
  • Keep me logged in on this computer

  • Or Forgot username or password?
    Or Register for free

    You can still search the database without an account.

    Additional data courtesy of Our online partners

    BC Scan helps increase independence for the blind and visually impaired. Thank you for your support.

    Return to BC Scan home pageCreative Commons License
    BC Scan Bar Code Database by A T Guys, LLC is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License. This applies only to our local database and does not include third-party content.
    Contact Us Advertisers Mobile

    We do our best to present accurate information on this site, but errors may occur from time to time. A T Guys, LLC is not responsible for any problems encountered by using this site. Copyright 2006-2012 A T Guys, LLC.

    Privacy Policy

    Copyright 2006-2024, A T Guys, LLC.