Triple Chocolate Gingerbread Cake Recipe

ingredients

1 package (18.25 ounce size) chocolate cake mix
1 package (4 serving size) instant chocolate pudding mix
4 eggs
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup sour cream
1/2 cup vegetable oil
1/2 cup molasses
1/2 cup water
1 cup miniature chocolate chips

White Chocolate Drizzle
1 cup white chocolate chips
4 teaspoons milk
1/2 teaspoon vanilla extract

directions

Preheat oven to 350 degrees F.

For Cake: 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 for 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 (or grease and flour the pan). Bake for 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. Spoon White Chocolate Drizzle over cake, or sprinkle cake with powdered sugar, if desired.

For 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. Stir in vanilla extract.

NOTE: Prepare drizzle just before spooning over cake as it tends to thicken as it sits in the bowl.

nutrition data

Nutritional data has not been calculated yet.

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