Gingerbread Cake Mix Recipe

Gingerbread Cake Mix Recipe photo by Taste of Home

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In Columbus Junction, Iowa, Ruth Seitz puts together this mixture so she can bake moist, nicely spiced gingerbread in no time. It's especially handy during the hectic holiday season.

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Gingerbread Cake Mix Recipe

Prep: 15 min. Bake: 35 min.

Yield: 45 Servings

15 35 50

Ingredients

6-2/3 cups all-purpose flour
1-1/2 cups sugar
3/4 cup plus 1 tablespoon nonfat dry milk powder
1/4 cup baking powder
1 tablespoon salt
2-1/2 teaspoons ground cinnamon
2 teaspoons cream of tartar
1-1/4 teaspoons ground cloves
1-1/4 teaspoons ground ginger
1-1/2 cups shortening
ADDITIONAL INGREDIENTS (for each batch):
1/2 cup water
1/2 cup molasses
1 egg

Directions

In a large bowl, combine the first nine ingredients. Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place for up to 6 months. Yield: 5 batches (10 cups total).
To prepare cake: In a large bowl, lightly beat egg, water and molasses. Add 2 cups cake mix; beat until well blended. Spread into a greased 8-in. square baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings per batch.

Editor's Note: Contents of cake mix may settle during storage. When preparing recipe, spoon mix into measuring cup.

Editor's Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.

Nutritional Facts 1 serving (1 piece) equals 218 calories, 7 g fat (2 g saturated fat), 24 mg cholesterol, 290 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Gingerbread Cake Mix in Quick Cooking December 2000, p63