Gingerbread Cake Mix

Name: Gingerbread Cake Mix
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 9 servings per batch.
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 large Eggland's Best egg, room temperature; 1/2 cup water; 1/2 cup molasses

I make this mixture so I can bake moist, nicely spiced gingerbread in no time. It's especially handy during the hectic holiday season. Other bakers I know love to get this as a gift. —Ruth Seitz, Columbus Junction, Iowa

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 large Eggland's Best egg, room temperature
1/2 cup water
1/2 cup molasses

Directions

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

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