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."
TRIPLE CHOCOLATE GINGERBREAD
1 package (18 1/4 ounces) chocolate cake mix
1 package (4-serving size) chocolate instant pudding mix
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
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.
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.