Prefer your sweets with a little zing? Ginger done three ways adds something special to these bars, which get a quick start with Betty Crocker SuperMoist white cake mix.
package Betty Crocker™ SuperMoist™ white cake mix
cup butter or margarine, melted
cup finely chopped crystallized ginger
tablespoon grated gingerroot
teaspoon ground ginger
tablespoons decorating sugar crystals
Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom only of 13x9-inch pan, or spray with baking spray with flour.
In large bowl, mix cake mix, butter and eggs with spoon until well blended. Stir in remaining ingredients except sugar. Spread batter evenly in pan. Sprinkle with sugar.
Bake 18 to 23 minutes or until edges are very light golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store loosely covered.
Regular granulated sugar's a fine stand-in for decorating sugar.
When shopping for gingerroot, look for a piece with smooth, unblemished skin and no signs of mold. Keep it tightly wrapped in the refrigerator up to 1 week, or freeze it up to 2 months.
Crystallized, or candied, ginger is gingerroot that's been cooked in sugar syrup and coated in coarse sugar. It feels dry to the touch but is sticky when chopped. In the supermarket, you might find it in the bulk-food bins, in plastic bags in the specialty produce section or in glass jars in the spice aisle.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Bar
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.