Tuesday, November 12, 2013

Triple Chocolate Gingerbread

At the risk of rushing past Thanksgiving to get right to Christmas goodies, I'm posting a gingerbread recipe.

I got this from McCormick in a press kit back when I was a newspaper food editor. It comes out moist, scrumptious and flavorful. As the press materials say, "Chocolate pudding, mini chocolate chips, ginger, cinnamon, and allspice transform basic chocolate cake mix into an extraordinary flavor sensation."


1 package (18 1/4 ounces) chocolate cake mix 
1 package (4-serving size) chocolate instant pudding mix 
4 eggs 
1 tablespoon 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 miniature chocolate chips

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. Stir in chocolate chips.

Pour into 10-cup Bundt pan sprayed with no stick baking spray with flour.

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.

Makes 16 servings.

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