Triple Chocolate Gingerbread Cake Mix Recipe
Combining the warm and spicy flavors of gingerbread with the lusciousness of three types of chocolate, this Triple Chocolate Gingerbread Cake Mix is the ultimate treat for chocolate lovers.
Nothing signals the holiday season like the sweet and spicy snap of gingerbread. And this Cake Recipe is a must!
Why not make the most of the season’s Christmas Recipes by enjoying the holiday’s quintessential flavors like gingerbread.
Transform this vibrant holiday flavor into a festive treat family and friends are sure to love!
Or enjoy must-have flavor in my freshly baked Gingerbread Cookies! Find more gingerbread treats at McCormick.com.
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Triple Chocolate Gingerbread Cake Mix
Prep time: 10 minutes
Cook time: 50 minutes
Servings: 16
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Ingredients
- 1 package (2-layer size) chocolate cake mix
- 1 package (4-serving size) chocolate instant pudding mix
- 4 eggs
- 1 tablespoon McCormick Ground Ginger
- 1 teaspoon McCormick Ground Cinnamon
- 1/2 teaspoon McCormick 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
- nonstick baking spray with flour
Directions for Chocolate Gingerbread Cake Mix
Heat oven to 350 F. In large bowl, using electric mixer on low speed, beat cake mix, pudding mix, eggs, ginger, cinnamon, allspice, sour cream, vegetable oil, molasses and water until moistened, scraping sides of bowl frequently.
Beat on medium speed 2 minutes until well blended.
Stir in chocolate chips.
Pour into 10-cup Bundt pan prepared with nonstick spray.
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Bake 50 minutes, or until cake pulls away from sides of pan and springs back when touched lightly.
Cool in pan 15 minutes.
Invert cake onto wire rack. Cool completely.
Triple Chocolate Gingerbread Cake Mix Recipe
Combining the warm and spicy flavors of gingerbread with the lusciousness of three types of chocolate, this Triple Chocolate Gingerbread Cake Mix is the ultimate treat for chocolate lovers.
Ingredients
- 1 package (2-layer size) chocolate cake mix
- 1 package (4-serving size) chocolate instant pudding mix
- 4 eggs
- 1 tablespoon McCormick Ground Ginger
- 1 teaspoon McCormick Ground Cinnamon
- 1/2 teaspoon McCormick 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
- nonstick baking spray with flour
Instructions
- Heat oven to 350 F. In large bowl, using electric mixer on low speed, beat cake mix, pudding mix, eggs, ginger, cinnamon, allspice, sour cream, vegetable oil, molasses and water until moistened, scraping sides of bowl frequently.
- Beat on medium speed 2 minutes until well blended.
- Stir in chocolate chips.
- Pour into 10-cup Bundt pan prepared with nonstick spray.
- Bake 50 minutes, or until cake pulls away from sides of pan and springs back when touched lightly.
- Cool in pan 15 minutes.
- Invert cake onto wire rack. Cool completely.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 337Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 51mgSodium: 289mgCarbohydrates: 50gFiber: 1gSugar: 28gProtein: 5g
Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.
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