TRIPLE CHOCOLATE GINGERBREAD

By porklion

Ingredients

• 1 package (4 serving size) chocolate instant pudding mix
• 1 package (2-layer size) chocolate cake mix
• 4 eggs
• 1 tablespoon McCormick Gourmet™ Ginger, Ground
• 1 teaspoon McCormick Gourmet™ Cinnamon, Ground Saigon
• 1/2 teaspoon McCormick Gourmet™ Allspice, Ground Jamaican
• 1/2 cup molasses
• 1/2 cup sour cream
• 1/2 cup vegetable oil
• 1/2 cup water
• 1 cup miniature chocolate chips
• 4 ounces white baking chocolate, coarsely chopped
• 4 teaspoons milk
• 1/2 teaspoon McCormick® Pure Vanilla Extract
• White Chocolate Drizzle
• 4 ounces white baking chocolate, coarsely chopped
• 4 teaspoons milk
• 1/2 teaspoon McCormick® Pure Vanilla Extract

Details

Servings 1
Preparation time 10mins
Cooking time 60mins
Adapted from mccormick.com

Preparation

Step 1

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.

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


For the White Chocolate Drizzle, microwave white chocolate and milk in small microwavable bowl on MEDIUM-HIGH (70% power) 1 minute. Stir until chocolate is melted and mixture is smooth. If needed, microwave 10 to 30 seconds longer, stirring every 10 seconds. Stir in vanilla. Immediately drizzle over cooled cake