Triple Chocolate Gingerbread Cake

Triple Chocolate Gingerbread Cake

1 pkg. (18-1/4 oz.) chocolate cake mix
1 pkg. (4 serving size) chocolate instant pudding mix
4 eggs
1 TB ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 cup sour cream
1/2 cup vegetable oil
1/2 cup molasses
1/2 cup water
1 cup mini chocolate chips
White Chocolate Drizzle, recipe follows

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.

2. Stir in chocolate chips. Pour into 10 cup Bundt pan that has been sprayed with no stick baking pray 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. Spoon White Chocolate
Drizzle over cake, or sprinkle cake with powdered sugar, if desired.

White Chocolate Drizzle: Microwave 1 cup white chocolate chips and 4 teaspoons 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 1/2 teaspoon vanilla extract.

Note: Prepare drizzle just before spooning over cake as it tends to thicken as it sits in the bowl.

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