Triple Chocolate Gingerbread
1 package chocolate cake mix, any variety
1 package (4-serving size) chocolate flavor instant pudding and
pie filling mix
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 mini chocolate chips
White Chocolate Drizzle:
1 cup white chocolate chips
4 teaspoons milk
1/2 teaspoon Pure Vanilla Extract
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).
Makes 16 servings