cakes
Triple Chocolate Gingerbread
An instant party-pleaser, this decadent cake can be ready to bake in just 10 minutes, but your guests will never know! Chocolate pudding, mini chocolate chips, ginger, cinnamon, and allspice transform basic chocolate cake mix into an extraordinary flavor sensation.
Prep: 10 min – Cook: 50 min
1 package chocolate cake mix, any variety
1 package (4-serving size) chocolate flavor instant pudding and pie filling 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
White Chocolate Drizzle:
1 cup white chocolate chips
4 teaspoons milk
1/2 teaspoon McCormick® Pure Vanilla Extract
1. Preheat oven to 350°F. Spray 10-cup bundt pan with non-stick baking spray with flour.
2. Beat all ingredients except chocolate chips in large bowl with electric mixer on low speed until just moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. Stir in chocolate chips. Pour into prepared pan.
3. Bake at 350°F for about 50 minutes or until cake pulls away from side of the pan and cake springs back when touched lightly. Cool on cake rack for 15 minutes. Invert cake onto cooling rack and remove pan. If cake sticks to pan, loosen it from side of pan with long skewer or knife. Cool completely.
4. White Chocolate Drizzle: Combine white chocolate chips with milk; microwave on 70% power 1 minute. Stir. If necessary, repeat microwave process in 10-20 second intervals, stirring after each interval, until morsels have melted and mixture is smooth. Drizzle over cooled cake. (If prepared in advance, drizzle will harden in the bowl while cake is cooling, so prepare just before spooning over cake).
Makes 16 servings
Nutritional Info Per Serving: Calories 398, Fat 18 g, Cholesterol 58 mg, Sodium 421 mg, Carbohydrates 54 g, Fiber 2 g, Protein 5 g
This recipe created by McCormick, Inc.