Triple Chocolate Gingerbread Bundt Cake
(from jerseyjenny’s recipe box)
Source: McCormick Spices, December 2006
Prep time: 20 minutes
Cook time: 50 minutes
Serves 12 people
Ingredients
- Cake
- 1 pkg chocolate cake mix, any variety
- 1 package (4 serving size) chocolate flavor instant pudding mix
- 4 eggs
- 1 tablespoon ground ginger
- 1 teaspoon 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
Directions
-
Preheat oven to 350 degrees.
-
Spray 10-cup bundt pan with non-stick baking spray with flour (or, butter and flour the pan).
-
Beat all ingredients except chocolate chips in a large bowl with electric mixer on low speed until moistened, scraping side of bowl frequently.
-
Beat on medium speed 2 minutes or until blended.
-
Stir in chocolate chips.
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Pour into pan.
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Bake at 350 for about 50 minutes or until cake pulls away from pan and cake springs back when touched lightly.
-
Cool on a 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.
-
Combine white chocolate chips with milk; microwave on medium power 1 minute.
-
Stir.
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If needed, repeat microwave process in 10-20 second intervals, stirring after each interval, until morsels have melted and mixture is smooth.
-
Stir in vanilla.
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Drizzle over cooled cake (Drizzle will harden, so prepare just before spooning over cake).