Dromedary Gingerbread Mix Discontinued Recipes

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GINGERBREAD CAKE MIX



Gingerbread Cake Mix image

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

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings per batch.

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 218 calories, Fat 7g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 290mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

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