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Triple Chocolate Gingerbread

Triple Chocolate Gingerbread recipe

Chocolate pudding, mini chocolate chips, ginger, cinnamon, and allspice transform basic chocolate cake mix into an extraordinary flavor sensation.

Ingredients

Gingerbread

  • 1 package (18 1/4 ounces) chocolate cake mix
  • 1 package (4-serving size) chocolate instant pudding mix
  • 4 eggs
  • 1 tablespoon McCormick® Ground Ginger
  • 1 teaspoon McCormick® Ground Cinnamon
  • 1/2 teaspoon McCormick® Ground 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

  • 1 cup white chocolate chips
  • 4 teaspoons milk
  • 1/2 teaspoon McCormick® Pure Vanilla Extract

Instructions

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Stir in chocolate chips. Pour into 10-cup Bundt pan that has been sprayed with no stick baking spray with flour.
  4. Bake 50 minutes or until cake pulls away from side of pan and cake springs back when touched lightly.
  5. Cool in pan 15 minutes.
  6. Invert cake onto wire rack. Cool completely.
  7. If desired, sprinkle cake with confectioners' sugar and serve with whipped cream. Or, spoon White Chocolate Drizzle over cake.
  8. 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, microwave 10 to 30 seconds longer, stirring every 10 seconds.
  9. Stir in McCormick® Pure Vanilla Extract. Immediately spoon over cake as drizzle tends to thicken as it sits in the bowl.

Prep Time: 10 minutes
Cook Time: 50 minutes
Makes 16 servings.

Reprinted with permission from McCormick. logo


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