Ingredients
1
box Betty Crocker™ gingerbread cake and cookie mix
1/4
cup hot water
2
tablespoons butter, melted
1
teaspoon grated gingerroot
1
container (8 oz) sour cream
1
egg
1/3
cup Gold Medal™ all-purpose flour
1/3
cup sugar
1/4
teaspoon ground ginger
1/4
teaspoon ground cinnamon
1/3
cup butter, softened
3/4
cup crushed gingersnap cookies (about 12 cookies)
1/2
cup chopped walnuts
Preparation
Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray. In medium bowl, beat cake and cookie mix, hot water and 2 tablespoons butter with electric mixer on medium speed until blended. Add gingerroot, sour cream and egg; beat until blended. Pour batter into pan.
In medium bowl, mix flour, sugar, ginger and cinnamon. Add 1/3 cup softened butter; pinch with fingers until clumps form. Stir in crushed cookies and walnuts. Sprinkle over batter.
Bake 48 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes. Serve warm, or cool completely.
