Easy Chocolate Gingerbread Cutouts

• Vegetarian

• Produce

  • 2 1/2 tsp Ginger, ground
  • 1 Raisins

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/3 cup Molasses

• Baking & Spices

  • 7/8 cup All-purpose flour
  • 1 Baking cocoa
  • 1 package Chocolate cake mix, regular size
  • 1 Vanilla frosting, Hots Red

• Oils & Vinegars

  • 1/3 cup Canola oil

Found on tasteofhome.com

Description

Ingredients

• 2 eggs
• 1/3 cup canola oil
• 1/3 cup molasses
• 1 package chocolate cake mix (regular size)
• 3/4 cup plus 2 tablespoons all-purpose flour
• 2-1/2 teaspoons ground ginger
• Baking cocoa
• Raisins
• Vanilla frosting and Red-Hots

Directions

• Directions In a large bowl, beat eggs, oil and molasses until well blended. In another bowl, whisk cake mix, flour and ginger; gradually beat into egg mixture. Shape dough into a disk; wrap in plastic wrap. Refrigerate 3-4 hours or until firm enough to roll. Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on greased baking sheets. Press raisins into cookies for eyes. Bake 8-10 minutes or until edges are firm. Remove from pans to wire racks to cool completely. Decorate with frosting and candies as desired. Yield: about 3 dozen. Editors Note: This recipe was tested with a Betty Crocker chocolate cake mix (regular size). Originally published as Easy Chocolate Gingerbread Cutouts in Cookies & Candies Bookazine 2014, p13 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition