Betty Crocker Cake & Cookie Mix Gingerbread - 14.5 Oz

Betty Crocker Cake & Cookie Mix Gingerbread - 14.5 Oz

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Nutrition Facts

Serving Size: 0.125pkg
Servings Per Container: 8
Calories Amount Per Serving
220		 % Daily Value
Calories From Fat Amount Per serving 50
Total Fat Amount Per serving 6g 9%
Saturated Fat Amount Per serving 3g 15%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving 0g
Monounsaturated Fat Amount Per serving 1.5g
Cholesterol Amount Per serving 0mg 0%
Sodium Amount Per serving 360mg 15%
Potassium Amount Per serving 135mg 4%
Total Carbohydrate Amount Per serving 39g 13%
Dietary Fiber Amount Per serving 0g 0%
Sugars Amount Per serving 19g
Protein Amount Per serving 2g
Vitamin A (-)
Vitamin C (-)
Calcium 4%
Iron 10%
Enriched Flour Bleached (Wheat Flour, Niacin, Iron Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Dried Molasses, Wheat Starch, Leavening (Baking Soda, Sodium Acid Pyrophosphate), Dextrose, Corn Starch, Salt, Hydroxylated Soy Lecithin, Natural Flavor.
Cake & Cookie Mix, Gingerbread

Naturally flavored. Per 1/8 Package: 220 calories; 3 g sat fat (15% DV); 360 mg sodium (15% DV); 19 g sugars. See nutrition facts for as prepared information. See bettycrocker.com/cakes for more tips & ideas! The Red Spoon Promise: The Red Spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy. I guarantee it. 1-800-446-1898 Mon-Fri 7:30 am - 5:30 pm CST. www.BettyCrocker.com. how2recycle.info. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. 100% recycled paperboard. Carbohydrate Choices: 2-1/2.

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Product Attributes
Kosher
Warning Contains: Contains wheat and soy. May contain milk ingredients. Do not eat raw cake batter or cookie dough.
Directions Making Cake: You will need: 1-1/4 cups water; 1 egg (or use 1 egg white or 1/4 cup fat-free cholesterol-free egg product instead of the egg). 1. Heat: Heat oven to 350 degrees F (metal or glass pan). 2. Stir: Stir Gingerbread Mix, water and egg in ungreased 8 or 9-inch square pan, using fork, until blended. Stir vigorously about 2 minutes, scraping corners frequently, until well mixed. 3. Bake: Bake 8-inch shiny metal pan 35 to 40 minutes; 8-inch glass, dark or nonstick pan 30 to 35 minutes; any type 9-inch pan 30 to 35 minutes or until toothpick inserted in center comes out clean. Serve warm or cool. High Altitude (3500-6500 ft): Stir 2 tbsp all-purpose flour into dry cake mix. Making Cookies: You will need: 2 tablespoons all-purpose flour (omit flour for soft ginger cookies); 1/4 cup water; 2 tablespoons butter or margarine, melted. Heat oven to 375 degrees F. Stir dry Gingerbread mix and flour in medium bowl. Add water and melted butter, stir until dough forms. Shape dough into 1-in
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