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Betty Crocker Cake & Cookie Mix Gingerbread - 14.5 Oz
Cake & Cookie Mix, Gingerbread
Naturally flavored. Per 1/8 Pacakge: 220 calories; 3 g sat fat (15% DV); 360 mg sodium (15% DV); 20 g total sugars. See nutrition facts for as prepared information. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. 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. www.BettyCrocker.com. how2recycle.info 1-800-446-1898. Mon.-Fri. 7:30 a.m.-5:30 p.m. CST www.bettycrocker.com. See bettycrocker.com/cakes for more tips & ideas! Carbohydrate Choices: 2-1/2.
|Serving size||0.13 package|
|Servings Per Container||8|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 6g||8%||8%|
|Saturated Fat 3g||15%||15%|
|Trans Fat 0g|
|Polyunsaturated Fat 0g|
|Monounsaturated Fat 2g|
|Total Carbohydrate 38g||14%||14%|
|Dietary Fiber <1g||2%||2%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Dried Molasses, Leavening (Baking Soda, Sodium Acid Pyrophosphate), Wheat Starch, Dextrose, Corn Starch, Salt, Natural Flavor, Hydroxylated Soy Lecithin.
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 oven to 350 degrees F for shiny metal or glass pan or 325 degrees F for nonstick pan. 2. Stir Gingerbread Mix, water and egg in medium bowl until blended. Stir vigorously until well blended. Pour into pan. 3. Bake as directed in chart or until toothpick inserted in center of pan comes out clean. Serve warm or cold. Pan Size: 8 in x 8 in pan; Bake Time (In Minutes): 32-37; Pan Size: 9 in x 9 in pan; Bake Time (In Minutes): 28-33; Pan Size: 11 in x 7 in pan; Bake Time (In Minutes): 24-29. High Altitude (3500-6500 ft): Stir 2 Tbsp all-purpose flour into dry cake mix. Making Cookies You Will Need: 1/4 Cup water. 3 Tablespoons butter or margarine, melted. 1. Heat oven to 375 degrees F (or 350 degrees F for nonstick cookie sheet). Stir Gingerbread Mix, Water, melted butter in a medium bowl until well blended. 2. Shape dough into 1-inch balls (abo
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