Ingredients:

Ingredients: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean and/or Cottonseed Oil, Molasses, Wheat Starch, Baking Soda, Dextrose, Corn Starch, Salt, Sodium Acid Pyrophosphate, Hydroxylated Soy Lecithin, Natural Flavor.

Directions:

Instructions: 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 oven to 350F (metal or glass pan). 2. 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 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 to 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 375F. Stir dry Gingerbread Mix and flour in medium bowl. Add water and melted butter, stir until dough forms. Shape dough into 1-inch balls. Continue as directed for: Gingersnaps: Place balls 2 inches apart on ungreased cookie sheet. Flatten to 2 inches in diameter with greased bottom of glass dipped in sugar. Soft Ginger Cookies: Roll balls in sugar if desired. Place 2 inches apart on ungreased cookie sheet. Flatten slightly. Bake 8 to 10 minutes or until edges are firm (do not overbake). Cool 1 minute before removing from cookie sheet. Store completely cooled cookies in airtight container. About 2-1/2 dozen cookies. High Altitude (3500 to 6500 ft.): No change.