Triple Chocolate Gingerbread
|Chocolate cake mix||15 Ounce|
|Instant chocolate pudding mix package||3 Ounce|
|Ground ginger||1 Tablespoon|
|Saigon cinnamon||1 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Sour cream||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Mini chocolate chips||1 Cup (16 tbs)|
|White chocolate drizzle||3 Tablespoon|
|White chocolate chips||1 Cup (16 tbs)|
|Pure vanilla extract||1⁄2 Teaspoon|
Preheat oven to 350Â°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 350Â°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.
White Chocolate Drizzle: combine white chocolate chips with milk; microwave on medium power 1 minute.
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).