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Gingerbread: Triple Chocolate Gingerbread

Source of Recipe

McCormick, Inc.


List of Ingredients

1 package chocolate cake mix, any variety
1 (4-serving size) package chocolate flavor instant pudding and pie filling mix
4 eggs
1 tablespoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ cup sour cream
½ cup vegetable oil
½ cup molasses
½ cup water
1 cup mini chocolate chips
White Chocolate Drizzle (recipe follows)




Recipe

Preheat oven to 350 F. Spray 10-cup Bundt pan with nonstick cooking spray.

Beat all ingredients, except chocolate chips, in large bowl with electric mixer on low speed until just moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes or until well blended. Stir in chocolate chips. Pour into prepared pan.

Bake for about 50 minutes or until cake pulls away from side of pan and springs back when touched lightly. Cool on cake rack for 15 minutes. Remove from pan and cool completely.

Make White Chocolate Drizzle. Drizzle over cooled cake. Makes 16 servings.

White Chocolate Drizzle: Combine 1 cup white chocolate chips with 4 teaspoons milk and 1/2 teaspoon vanilla. Microwave on 70 percent power for 1 minute. Stir. Repeat, if necessary, for 10 to 20 seconds until chocolate is melted and mixture is smooth.

PER SERVING: Cal 398 (40% fat) Fat 18 g Fiber 2 g Chol 58 mg Sodium 421 mg Carb 54 g