14.5 oz box
8 servings per container
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.
Contains wheat and soy; May contain milk ingredients.
MARTIN'S is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from MARTIN'S, and the nutritional information on the product label does not match the information on our site, please contact MARTIN'S customer service and we will arrange for a credit to issue for the product at issue.
Per 1/8 Package: 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. Naturally flavored. 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!
Bake: 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 degree F for shiny metal or glass pan or 325 degree 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. bake 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 (about 1 tablespoon) and place 2 inches apart on ungreased cookie sheet. (If dough is too sticky to roll, cover and refrigerate 15 minutes). Roll balls in sugar if desired. 3. Bake 8 to 10 minutes or until edges are firm (do not overbake). Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. About 2 dozen cookies. High Altitude (3500-6500 ft): No change. Tip to make gingerbread cookies: To create the gingerbread cookies, use 1/4 cup water and 2 tablespoons melted butter. Pan Size: 8 inches x 8 inches Pan, Bake Time (in minutes) 32-37. 9 inches x 9 inches Pan, Bake Time (in minutes) 28-33. 11inches x 7 inches Pan, Bake Time (in minutes) 24-29. Do not eat raw cake batter or cookie dough.
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