Gingerbread, Triple Chocolate Gingerbread
Chocolate pudding, mini chocolate chips, ginger, cinnamon, and allspice transform basic chocolate cake mix into an extraordinary flavor sensation.
Prep Time: 10 minutes
Cook Time: 50 minutes
Makes 16 servings
Ingredients:
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)
Directions:
1. Preheat oven to 350°F. 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.
2. Stir in chocolate chips. Pour into 10-cup Bundt pan that has been sprayed with no stick baking spray with flour.
3. Bake 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. If desired, sprinkle cake with confectioners' sugar and serve with whipped cream.
Nutritional Information:
Per One Serving: Calories: 377, Fat 17 g, Protein 5 g, Carbohydrates 51 g, Cholesterol 58 mg, Sodium 327 mg, Fiber 1 g
Recipe courtesy of McCormick & Company, Inc. www.mccormick.com
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