Triple Chocolate Gingerbread Recipe
Yummy Triple Chocolate Gingerbread is something that you shouldn’t miss. I have a sweet tooth and this deleicous Triple Chocolate Gingerbread pleases me plenty!!! Try this wonderful Triple Chocolate Gingerbread recipe and pamper your taste buds.
Ingredients
1 package chocolate cake mix, any variety
1 package (4 serving size) chocolate flavor instant pudding mix
4 eggs
1 tablespoon Mccormick® Gourmet Collection® Ground Ginger
1 teaspoon Mccormick® Gourmet Collection® Saigon Cinnamon
1/2 teaspoon McCormick® Gourmet Collection® 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 of milk
1/2 teaspoon McCormick® Pure Vanilla Extract
Directions
Preheat oven to 350°F.
Spray 10 cup bundt pan with non stick baking spray with flour.
Beat all ingredients except chocolate chips in 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.
Pour into pan.
Bake at 350°F for about 50 minutes or until cake pulls away from 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.
White Chocolate Drizzle: combine white chocolate chips with milk; microwave on medium 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.
Stir in vanilla.
Drizzle over cooled cake.
(Drizzle will harden, so prepare just before spooning over cake).
Spray 10 cup bundt pan with non stick baking spray with flour.
Beat all ingredients except chocolate chips in 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.
Pour into pan.
Bake at 350°F for about 50 minutes or until cake pulls away from 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.
White Chocolate Drizzle: combine white chocolate chips with milk; microwave on medium 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.
Stir in vanilla.
Drizzle over cooled cake.
(Drizzle will harden, so prepare just before spooning over cake).
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