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Old-Fashioned Gingerbread

Serves: 16
Total Calories: 82

Ingredients

1 package Betty Crocker SuperMoist carrot cake mix
2/3 cup water
1/3 cup molasses
1/3 cup butter or margarine, softened
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3 eggs
powdered sugar if desired
2 cups frozen (thawed) whipped topping or
Sweetened Whipped Cream (see Fabulous Frosting and Glazes chapter)

Directions:

1- Heat oven to 350°. Grease 12-cup bundt cake pan with shortening lightly sugar.

2- Beat cake mix, water, molasses, butter, ginger, allspice, cloves and eggs in large bowl with electric mixer on low speed 30 seconds beat on medium speed 2 minutes. Pour into pan.

3- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate remove pan. Cool completely, about 1 hour. Sprinkle with powdered sugar. Serve with whipped topping. Store cake loosely covered at room temperature.

High Altitude (3500 to 6500 feet): Heat oven to 375°. Increase water to 3/4 cup and add 1/4 cup all-purpose flour with the cake mix. Bake 40 to 45 minutes.

1 Serving: Calories 200 (Calories from Fat 65) Fat 7g (Saturated 3g) Cholesterol 40mg Sodium 250mg Carbohydrate 31g (Dietary Fiber 0g) Protein 3g. % Daily Value: Vitamin A 4% Vitamin C 0% Calcium 6% Iron 6%.

Betty's Tip: Grease and sugar the pan? That's right. Dusting the pan with sugar instead of flour gives this cake a sparkly, sweet and delicate crust.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 16
Total Calories: 82
Calories from Fat: 53

This Old-Fashioned Gingerbread recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.


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