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Gingerbread Cake Mix

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 egg, room temperature
  • 1/2 cup water
  • 1/2 cup molasses

Directions

  • 1. 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).
  • 2. 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.

Nutrition Facts

1 piece: 218 calories, 7g fat (2g saturated fat), 24mg cholesterol, 290mg sodium, 35g carbohydrate (19g sugars, 1g fiber), 3g protein.

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