Apple Cake Brownies (ginger)

INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN                  TEMPERATURE:  350 F.
OVEN  PLACE GINGERBREAD MIX IN MIXER BOWL. PREPARE ACCORDING TO
INSTRUCTIONS ON CONTAINER. SEE RECIPE CARD G-G-3, GUIDELINES FOR  USING
CAKE MIXES FOR MORE DETAILED INSTRUCTIONS. ADD APPLES, NUTS,  AND
RAISINS TO MIXTURE. DO NOT OVERMIX. MIXTURE WILL BE THICK. SPREAD  ONE
HALF OF MIXTURE INTO EACH GREASED AND FLOURED PAN. BAKE ABOUT 40
MINUTES OR UNTIL DONE. COOL; CUT 6 BY 9.  NOTE: 1.  IN STEP 5, 1 LB
(1/2-NO.10 CN) CANNED DEHYDRATED APPLES MAY  BE SUBSTITUTED FOR
CANNED,SLICED APPLES. COMBINE APPLES AND 3 1/2 QT  WATER; BRING TO A
BOIL; SIMMER 10 MINUTES. COOL, DRAIN, AND CHOP.  2.  IN STEP 5, 7 LB 14
OQ A.P. FRESH APPLES MAY BE SUBSTITUTED FOR  CANNED, SLICED APPLES.
WASH, CORE, PARE, AND CHOP APPLES.  3.  IN STEP 5, 6 LB 12 OZ (1-NO.10
CN) CANNED APPLESAUCE OR 1 LB 8 OZ  (1-NO.2 1/2 CN)CANNED,INSTANT
APPLESAUCE RECONSTITUTED WITH 3 QT  WATER MAY BE SUBSTITUTED FOR CANNED
APPLES.  Recipe Number: H00101  SERVING SIZE: 1 BROWNIE  From the <Army
Master Recipe Index File> (actually used today!).  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 198
Calories From Fat: 55
Total Fat: 6.3g
Cholesterol: 0mg
Sodium: 298mg
Potassium: 154.7mg
Carbohydrates: 33.8g
Fiber: <1g
Sugar: 21.1g
Protein: 2g