An instant party-pleaser, this decadent cake is ready to bake in just 10 minutes!

Makes 16 servings.

Prep Time: 10 minutes
Cook Time: 50 minutes

Nutritional Information

For 1 serving
Calories: 398
Sodium: 421mg
Fat: 18g
Carbohydrates: 54g
Cholesterol: 58mg
Fiber: 2g
Protein: 5g

Decadent Chocolate Gingerbread

Ingredients

1 package (4-serving size) chocolate instant pudding mix
1 package (18 1/4 ounces) chocolate cake mix
4 eggs
1 tablespoon McCormick® Gourmet Collection Ginger, Ground
1 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
1/2 teaspoon McCormick® Gourmet Collection Allspice, Ground
1/2 cup molasses
1/2 cup sour cream
1/2 cup vegetable oil
1/2 cup water
1 cup mini chocolate chips
White Chocolate Drizzle:
4 ounces white baking chocolate, coarsely chopped
4 teaspoons milk
1/2 teaspoon McCormick® Pure Vanilla Extract

Directions

1. Preheated 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.

2. Stir in chocolate chips. 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 chips are melted and mixture is smooth. If needed, microwave 10 to 30 seconds longer, stirring every 10 seconds. Stir in vanilla. Immedately drizzle over cooled cake.

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