While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
An instant party-pleaser, this decadent cake is ready to bake in just 10 minutes!
1 package (4 serving size) chocolate instant pudding mix
1 package (2-layer size) chocolate cake mix
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
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 cooking 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.
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.
(Amount per serving)