Triple Chocolate Gingerbread: Chocolate pudding, mini chocolate chips, ginger, cinnamon, and allspice transform basic chocolate cake mix into an extraordinary flavor sensation.
Triple Chocolate Gingerbread
- 1 package ((2-layer size) chocolate cake mix)
- 1 package ((4-serving size) chocolate instant pudding mix)
- 4 eggs
- 1 tablespoon McCormick® Ginger (, Ground)
- 1 teaspoon McCormick® Cinnamon (, Ground)
- 1/2 teaspoon McCormick® Allspice (, Ground)
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup molasses
- 1/2 cup water
- 1 cup miniature chocolate chips
- 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.
- Stir in chocolate chips.
- Pour into 10-cup Bundt pan sprayed with no stick baking spray with flour.
- 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.
- Courtesy of McCormick
