Triple Chocolate Gingerbread |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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TRIPLE CHOCOLATE GINGERBREAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Burnett Estate in Terrell, Texas in 1981. Ingredients:
1 package chocolate cake mix |
1 small package chocolate flavor instant pudding and pie filling 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 miniature chocolate chips |
glaze |
1 cup white chocolate chips |
4 teaspoons milk |
1/2 teaspoon vanilla |
Directions:
1. Preheat oven to 350.
2. Spray Bundt pan with nonstick cooking spray.
3. Beat all ingredients except chips with electric mixer on low speed until just moistened.
4. Scrape sides of bowl frequently then beat on medium speed 2 minutes.
5. Stir in chocolate chips then pour into prepared pan.
6. Bake 50 minutes then cook on wire rack for 15 minutes.
7. Remove from pan and cool completely then drizzle glaze over cooled cake.
8. Make glaze by combining all ingredients in microwave safe container and cook 1 minute.
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