Triple Chocolate Gingerbread Recipe

Chocolate pudding, mini chocolate chips, ginger, cinnamon, and allspice transform basic chocolate cake mix into an extraordinary flavor sensation.
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  • 1 package (18 1/4 ounces) chocolate cake mix
  • 1 package (4-serving size) chocolate instant pudding mix
  • 4 eggs
  • 1 teaspoon 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 mini chocolate chips
  • Confectioners' sugar (optional)
  • Whipped cream (optional)
  • White Chocolate Drizzle, recipe follows (optional)
10 mins
45 mins
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 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. Or, spoon White Chocolate Drizzle over cake.White Chocolate Drizzle: Microwave 1 cup white chocolate chips and 4 teaspoons milk in small microwavable bowl on MEDIUM-HIGH (70% power) 1 minute. Stir until chips are melted and mixture is smooth. If needed, microwave 10 to 30 seconds longer, stirring every 10 seconds. Stir in 1/2 teaspoon McCormick® Pure Vanilla Extract. Immediately spoon over cake as drizzle tends to thicken as it sits in the bowl.
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Nutrition (per serving)
Calories: 377 Calories
Fat: 17 Grams
Protein: 5 Grams
Cholesterol: 58 Milligrams
Carbohydrates: 51 Grams
Sodium: 327 Milligrams
Fiber: 1 Grams

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