Triple Chocolate Gingerbread

 
Makes 16 servings.
Prep Time: 10 minutes
Cook Time: 50 minutes
 
 
  
 

1 package  (18 1/4 ounces)  chocolate cake mix
1 package  (4-serving size)  chocolate instant pudding and pie filling 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

White Chocolate Drizzle: (recipe follows)

1.  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 in preheated 350°F oven 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. Spoon White Chocolate Drizzle over cake, or sprinkle cake with confectioners' sugar, if desired.

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.  Drizzle over cooled cake.

Test Kitchen Tip:  Prepare drizzle just before spooning over cake as it tends to set up as it sits in the bowl.
 

Nutrition Information per 1 serving
  
Calories: 398 Sodium: 421 mg
 
Fat: 18 g Carbohydrates: 54 g
 
Cholesterol: 58 mg Fiber: 2 g
 
Protein: 5 g