Triple Chocolate Gingerbread
Ingredients
- 15 1/4 ounces chocolate cake mix, any variety ⓘ
- 4 serving package instant chocolate pudding mix ⓘ
- 4 eggs ⓘ
- 1 tablespoon ground ginger ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon ground allspice ⓘ
- 1/2 cup sour cream
- 1/2 cup vegetable oil ⓘ
- 1/2 cup molasses ⓘ
- 1/2 cup water ⓘ
- 1 cup mini chocolate chip ⓘ
- white chocolate, drizzle ⓘ
- 1 cup white chocolate chips ⓘ
- 4 teaspoons milk ⓘ
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Spray a 10 cup Bundt pan with non-stick baking spray with flour.
- Beat all ingredients except chocolate chips in a large bowl at low speed until moistened:scraping side of bowl frequently.
- Beat on medium speed for 2 minutes.
- Stir in chocolate chips.
- Pour batter into pan.
- Bake for about 50 minutes or until cake pulls away from side of pan and cake springs back when lightly touched.
- Cool on wire cake rack then remove from pan.
- Cool completely.
- White Chocolate Drizzle:
- combine white chocolate with milk.
- microwave on medium power for 1 minute.
- Stir.
- If necessary repeat microwave process in 10 second intervals:stir after each interval, until morsels have melted and mixture is smooth.
- Add vanilla extract.
- Drizzle immediately over cooled cake.
Nutrition & Diet Analysis (per serving)
1046
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).