member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Gillian Scarlett      

Recipe Categories:

    Triple Chocolate Gingerbread


    Source of Recipe


    McCormick

    List of Ingredients




    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

    Recipe



    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).
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â