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Prep 10min
Total1hr5min
Servings9
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Ingredients
2 1/3
cups Gold Medal™ all-purpose flour
1/2
cup shortening
1/3
cup sugar
1
cup molasses
3/4
cup hot water
1
teaspoon baking soda
1
teaspoon ground ginger
1
teaspoon ground cinnamon
3/4
teaspoon salt
1
egg
Butterscotch Sauce, if desired
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Steps
1
Heat oven to 325°F. Grease and flour bottom and sides of square pan, 9x9x2 inches.
2
Beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
3
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.
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To ensure recipe success, do not use self-rising flour in this recipe.
Pressed for time? Pick up a box of Betty Crocker® gingerbread cake and cookie mix.
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Nutrition Facts
Serving Size:1 Serving
Calories
350
Calories from Fat
110
Total Fat
12 g
Saturated Fat
3 g
Cholesterol
25 mg
Sodium
360 mg
Potassium
580 mg
Total Carbohydrate
58 g
Dietary Fiber
1 g
Protein
4 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
18%
18%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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