Triple Chocolate Gingerbread
INGREDIENTS
- Cooking Time: 50
- 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
DIRECTIONS
- 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