• Cooking Time: 50
  • Servings:
  • Preparation Time:


I followed the link to the McCormick website to check out the recipes there and AM I GLAD I DID!! Okay what says HOLIDAY better than Gingerbread AND Chocolate??


  • 1 package (18 1/4 ounces) chocolate cake mix
  • 1 package (4-serving size) chocolate instant pudding mix
  • 4 eggs
  • 1 tablespoon Ginger
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Allspice
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup molasses
  • 1/2 cup water
  • 1 cup mini chocolate chips
  • Confectioners' sugar (optional)
  • Whipped cream (optional)
  • White Chocolate Drizzle(optional):
  • 1 cup white chocolate chips
  • 4 teaspoons milk
  • 1/2 tsp Pure Vanilla Extract


  • Preheat oven to 350°F.
  • Beat all ingredients except chocolate chips in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently.
  • Beat on medium speed 2 minutes or until well blended.
  • Stir in chocolate chips.
  • Pour into 10-cup Bundt pan that has been sprayed with no stick baking spray with flour.
  • Bake 50 minutes or until cake pulls away from side of pan and cake springs back when touched lightly.
  • Cool in pan 15 minutes.
  • Invert cake onto wire rack. Cool completely.
  • If desired, sprinkle cake with confectioners' sugar and serve with whipped cream.
  • Or, spoon White Chocolate Drizzle over cake.
  • White Chocolate Drizzle: Microwave white chocolate chips and milk in small microwavable bowl on MEDIUM-HIGH (70% power) 1 minute.
  • Stir until chips are melted and mixture is smooth. If needed, continue to microwave 10 to 30 seconds longer, stirring every 10 seconds.
  • Stir in Vanilla Extract.
  • Immediately spoon over cake as drizzle tends to thicken as it sits in the bowl

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