1 pkg. lemon frosting mix
1 pkg. gingerbread mix
1/2 c. sour cream
2 eggs

FROSTING:

Remaining frosting mix
3-4 tbsp. lukewarm water
2 tbsp. butter, softened

Grease bottom and sides of 13 x 9 inch pan. Measure 1 cup dry frosting mix into large mixing bowl (reserve remaining frosting mix for frosting). Add ginger bread mix, sour cream and eggs. Blend on low speed; then beat 2 minutes at medium speed.

Spread into prepared pan. Bake at 350 degrees for 25-30 minutes until top springs back when lightly touched in the center. Cool, combine remaining frosting mix, water and butter. Beat until smooth. Frost cooled cake. Cut into bars. Makes 3-4 dozen bars.