Pain d'Epices

YOU WILL NEED:

1 box Seattle Spice Cake Mix

3/4 cup unsulphured molasses

1 egg

1 egg yolk

1/2 cup water

1 stick salted butter, melted

INSTRUCTIONS:

Preheat oven to 350° F. Butter an 8 x 8 inch square baking pan.

In a medium size bowl, combine cake mix, molasses, egg, yolk, water and melted butter.

Using a mixer, mix on slow speed for 30 seconds. Scraped down the sides and bottom of the bowl. Mix again on medium speed for 30 seconds.

Pour into prepared pan. Tap the pan a few times on the counter to remove air bubbles.

Bake on center rack for 20 minutes. Rotate pan. Bake 20 more minutes or until inserted toothpick comes out clean. Cool on cooling rack.

When cool, dust with confectioner's sugar. Store in an airtight container.

Optional Tip: Reserve the egg white from the egg above and make a quick glaze with 1 cup sifted confectioner's sugar, the reserved egg white and 1 Tablespoon lemon juice. Quickly whisk together and drizzle over cooled Pain d'Epices. Allow to dry for 30 minutes before cutting.