Ginger Cake Mix

Servings: 12, Serv. Size: 1/4 cup (44g), Amount Per Serving: Calories 160, Total Fat 0g (0% DV), Sat. Fat 0g (0% DV). Trans Fat 0g, Cholest. Omg (0% DV). Sodium 220mg (10% DV), Total Carb. 36g (13% DV), Fiber 1g (4% DV). Total Sugars 21g (Incl. 21g Added Sugars, 42% DV), Protein 3g, Vit. D (0% DV), Calcium (4% DV). Iron (6% DV), Potas. (0% DV).

Cane Sugar, Unbleached Flour (Wheat Flour Enriched (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Enzyme or Malted Barley Flour, Wheat Starch), 100% Hard White Whole Wheat Flour, Emulsifier (Rice Starch, Polyglycerol Esters of Fatty Acids (Vegetable Fats), Mono and Diglycerides), Powdered Sugar (Sugar, Cornstarch), Aluminum-Free Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Flavors (Vanilla Bean Powder, Dextrose, Natural Flavors), Allspice, Sea Salt, Baking Soda, Ginger, Black Pepper, Xanthan Gum

Contains: Wheat

• Preheat your oven to 325ºF.
• Grease the recommended pan and line it with parchment paper.
  If using a Bundt pan, apply a baking spray made with flour.
• For best results, weigh all ingredients and bring them to room temperature.
• Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
• Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let your cake cool for 5-10 minutes before taking it out of the pan.
• Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
  To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
• Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
• Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.
  

• Pre-heat your oven to 325ºF.
• Grease the recommended cake pan and line the bottom with parchment paper.
  If using a Bundt pan, apply a baking spray made with flour.
• In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
• Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
• Gently mix stir ins into batter until well combined.
• Scrape batter into prepared pan(s) and sprinkle with toppings.
• Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
• Cool cake completely before frosting.
  

You can substitute butter for olive oil in our recipes at a 1:1 ratio—no complicated conversions needed!

• Preheat your oven to 325ºF. Grease the recommended cake pan and line the bottom with parchment paper.
• Whisk wet ingredients (eggs, milk, dairy products, etc.) together on medium speed until well blended.
• In a separate bowl, beat softened butter, cake mix, and dry ingredients on low speed until combined and sandy in texture (about 30 seconds).
• With the mixer still on, slowly add wet ingredients, scraping the bowl down from time to time. Increase speed to medium-high and beat for two minutes. Do not overmix.
• Fold in stir-ins (nuts, berries, chopped fruit, chocolate chips, etc.) until just blended.
• Scrape batter into prepared pan(s) and evenly sprinkle with toppings (e.g., sliced almonds).
• Bake immediately following the guidelines in the recipe.
• Cool in the pan for about 10 minutes before unmolding.
• Cool completely before frosting.