Gingerbread Cake Mix

• 6-2/3 cups all-purpose flour
• 1-1/2 cups sugar
• 3/4 cup plus 1 tablespoon nonfat dry milk powder
• 1/4 cup baking powder
• 1 tablespoon salt
• 2-1/2 teaspoons ground cinnamon
• 2 teaspoons cream of tartar
• 1-1/4 teaspoons ground cloves
• 1-1/4 teaspoons ground ginger
• 1-1/2 cups shortening
• 1 large egg, room temperature
• 1/2 cup water
• 1/2 cup molasses

1. In a large bowl, combine the first 9 ingredients. Cut in shortening until mixture resembles coarse crumbs. Store in 5 airtight pint containers in a cool, dry place for up to 6 months.
2. 5 batches (10 cups total).
3. Preheat oven to 350u0b0. Lightly beat egg, water and molasses. Add one jar (2 cups) cake mix; beat until well blended. Spread into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack.

allpurpose, sugar, nonfat dry milk, baking powder, salt, ground cinnamon, cream of tartar, ground cloves, ground ginger, shortening, egg, water, molasses

Taken from www.tasteofhome.com/recipes/gingerbread-cake-mix/ (may not work)