Ingredients
2 large eggs1/3 cup canola oil1/3 cup molasses1 package chocolate cake mix (regular size)3/4 cup plus 2 tablespoons all-purpose flour2-1/2 teaspoons ground gingerBaking cocoaRaisinsVanilla frosting and Red-Hots
Preparation
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. 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.
