Friday, November 21, 2008
Mmmm...Ginger Cakes with Cream Cheese frosting. I make these super-delicious cakes with Betty Crocker gingerbread cake and cookie mix. When I got married, my everything-from-scratch grandmother told me that she always used this mix to make her gingerbread cookies. She said that this cookie dough (follow the roll & cut instructions on the side) could not be beat. So naturally, this is the mix that I use every year to make my scores of gingerbread men. Until the year the stores ran low. Seriously, I had to scour the local markets looking for (what felt like) the last 6 boxes of Betty Crocker gingerbread mix. So now I buy them when I see them and always have a few on hand. If you go to the Betty Crocker website, this mix is strangely absent. Is it limited edition? Seasonal? Top secret? All I know is that in addition to gingerbread men, it makes wonderful ginger cakes. Follow the cake instructions, bake in a mini-cupcake tin at 350 degrees for 15 minutes, frost with a swirl of cream cheese frosting (also compliments of Betty) and then sprinkle a few Australian Ginger People candied ginger chips on top. It is a dessert they won't forget.