Title: I can have gingerbread all year round!
Product review: I love this stuff. Not too sweet, fairly dense, spiced enough for me. So far when I bake this, it always comes out moist, and I use NO butter at all, not even on the pan (teflon). I just use 2% or whole milk and an egg, no apple sauce (box suggests as replacement for butter), bake for 33-ish minutes, and it's perfect. Also remember never to stir wheat-based batter for too long, or you'll make it dry and tough.
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