An instant party-pleaser, this decadent cake is ready to bake in just 10 minutes!
10m
PREP TIME
50m
COOK TIME
398
CALORIES
14
INGREDIENTS
Servings: 16
Ingredients
- Gingerbread Cake
- 1 package (4 serving size) chocolate instant pudding mix
- 1 package (2-layer size) chocolate cake mix
- 4 eggs
- 1 tablespoon McCormick Gourmet™ Organic Ground Ginger
- 1 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1/2 teaspoon McCormick Gourmet™ All Natural Ground Jamaican Allspice
- 1/2 cup molasses
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 cup miniature chocolate chips
- White Chocolate Drizzle
- 4 ounces white baking chocolate, coarsely chopped
- 4 teaspoons milk
- 1/2 teaspoon McCormick® All Natural Pure Vanilla Extract
INSTRUCTIONS
- 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
- 2 Pour into 10-cup Bundt pan sprayed with no stick cooking spray with flour
- 3 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
- 4 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
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