| 1 | box (14.5 oz) Betty Crocker® gingerbread cake and cookie mix |
| 3/4 | cup chunky applesauce |
| 1/2 | cup warm water |
| 2 | tablespoons butter or margarine, melted |
| 1 | egg |
| 1/2 | cup chopped pitted dates or raisins |
| 1/2 | to 3/4 cup caramel topping |
| 2/3 | cup whipped cream topping in aerosol can |
| 1. | Heat oven to 350°F. In medium bowl, mix gingerbread mix, applesauce, water, butter and egg with spoon until well blended. Stir in dates. Spoon into ungreased 8- or 9-inch square (2-quart) glass baking dish. |
| 2. | Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool slightly. |
| 3. | Top each warm square of gingerbread with caramel topping and whipped cream. |
| Stir 2 tablespoons Gold Medal® all-purpose flour into dry gingerbread mix. Omit butter. Use 2 eggs. |
|
| Garnish each serving with a sprinkling of chopped dates. |
|
| To warm a square of cooled gingerbread, microwave on High for 20 to 30 seconds. |
Nutrition Information:
340 ( 90); 10g ( 4g, 0g); 35mg; 400mg; 59g ( 1g, 36g); 3g 4%; 0%; 2%; 6% 1 ; 3 ; 0 ; 2 4