Easy Chocolate Gingerbread Cutouts

• 2 large 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

1. 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.
2. Shape dough into a disk; wrap in plastic. Refrigerate 3-4 hours or until firm enough to roll.
3. Preheat oven to 375u0b0. 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
4. . Press raisins into cookies for eyes.
5. 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.

eggs, canola oil, molasses, chocolate cake, flour, ground ginger, baking cocoa, raisins, vanilla frosting

Taken from www.tasteofhome.com/recipes/easy-chocolate-gingerbread-cutouts/ (may not work)