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

  1. Preheat oven to 350°
  1. Measure and sift dry ingredients into mixing bowl
  1. Measure all wet ingredients and add to bowl of dry ingredients
  1. Mix on medium speed until fully incorporated, take cake not to over mix
  1. Pour batter into prepared baking pans and bake for 28 minutes, test for doneness and remove from oven
  1. 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
  1. When ready to assemble cake, try pairing with buttercream or pastry cream and enjoy!

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