ST. LOUIS — For the Gingerbread Cake:
18 ounces white cake mix
1 cup flour
1 cup sugar
2 teaspoons ground ginger
2 teaspoon cinnamon
1 pinch salt
3 large egg whites
1 whole egg
1 1/3 cup water
2 tablespoons vegetable oil
1 cup sour cream
1 cup molasses
1 tablespoon freshly grated ginger
Yield 36 cupcakes/ 2 layers 8" cake/ 3 layers 6" cake or 1 bundt cake
- Preheat oven to 350°
- Measure and sift dry ingredients into mixing bowl
- Measure all wet ingredients and add to bowl of dry ingredients
- Mix on medium speed until fully incorporated, take cake not to over mix
- Pour batter into prepared baking pans and bake for 28 minutes, test for doneness and remove from oven
- Let cool for at least 10 minutes before removing from pan. Wrap tightly in cling wrap and store in fridge for w days, freezer up to 4 weeks
- When ready to assemble cake, try pairing with buttercream or pastry cream and enjoy!
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