New recipes

Triple Chocolate Gingerbread

Triple Chocolate Gingerbread


Serve at holiday parties and more

Courtesy of McCormick

This recipe will transport you straight to chocolate heaven. Made with mini chocolate chips, ginger, cinnamon and chocolate pudding, this gingerbread is great for holiday parties and more.

Recipe courtesy of McCormick

Ingredients

  • 1 package (2-layer size) chocolate cake mix
  • 1 package (4-serving size) chocolate instant pudding mix
  • 4 eggs
  • 1 Teaspoon 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

Gingerbread, Triple Chocolate Gingerbread

Chocolate pudding, mini chocolate chips, ginger, cinnamon, and allspice transform basic chocolate cake mix into an extraordinary flavor sensation.
Prep Time: 10 minutes
Cook Time: 50 minutes
Makes 16 servings

Ingredients:
• 1 package (18 1/4 ounces) 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 mini chocolate chips
• Confectioners' sugar (optional)
• Whipped cream (optional)

Directions:
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 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. If desired, sprinkle cake with confectioners' sugar and serve with whipped cream.


Nutritional Information:
Per One Serving: Calories: 377, Fat 17 g, Protein 5 g, Carbohydrates 51 g, Cholesterol 58 mg, Sodium 327 mg, Fiber 1 g


Gingerbread, Triple Chocolate Gingerbread

Chocolate pudding, mini chocolate chips, ginger, cinnamon, and allspice transform basic chocolate cake mix into an extraordinary flavor sensation.
Prep Time: 10 minutes
Cook Time: 50 minutes
Makes 16 servings

Ingredients:
• 1 package (18 1/4 ounces) 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 mini chocolate chips
• Confectioners' sugar (optional)
• Whipped cream (optional)

Directions:
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 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. If desired, sprinkle cake with confectioners' sugar and serve with whipped cream.


Nutritional Information:
Per One Serving: Calories: 377, Fat 17 g, Protein 5 g, Carbohydrates 51 g, Cholesterol 58 mg, Sodium 327 mg, Fiber 1 g


Gingerbread, Triple Chocolate Gingerbread

Chocolate pudding, mini chocolate chips, ginger, cinnamon, and allspice transform basic chocolate cake mix into an extraordinary flavor sensation.
Prep Time: 10 minutes
Cook Time: 50 minutes
Makes 16 servings

Ingredients:
• 1 package (18 1/4 ounces) 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 mini chocolate chips
• Confectioners' sugar (optional)
• Whipped cream (optional)

Directions:
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 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. If desired, sprinkle cake with confectioners' sugar and serve with whipped cream.


Nutritional Information:
Per One Serving: Calories: 377, Fat 17 g, Protein 5 g, Carbohydrates 51 g, Cholesterol 58 mg, Sodium 327 mg, Fiber 1 g


Gingerbread, Triple Chocolate Gingerbread

Chocolate pudding, mini chocolate chips, ginger, cinnamon, and allspice transform basic chocolate cake mix into an extraordinary flavor sensation.
Prep Time: 10 minutes
Cook Time: 50 minutes
Makes 16 servings

Ingredients:
• 1 package (18 1/4 ounces) 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 mini chocolate chips
• Confectioners' sugar (optional)
• Whipped cream (optional)

Directions:
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 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. If desired, sprinkle cake with confectioners' sugar and serve with whipped cream.


Nutritional Information:
Per One Serving: Calories: 377, Fat 17 g, Protein 5 g, Carbohydrates 51 g, Cholesterol 58 mg, Sodium 327 mg, Fiber 1 g


Gingerbread, Triple Chocolate Gingerbread

Chocolate pudding, mini chocolate chips, ginger, cinnamon, and allspice transform basic chocolate cake mix into an extraordinary flavor sensation.
Prep Time: 10 minutes
Cook Time: 50 minutes
Makes 16 servings

Ingredients:
• 1 package (18 1/4 ounces) 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 mini chocolate chips
• Confectioners' sugar (optional)
• Whipped cream (optional)

Directions:
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 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. If desired, sprinkle cake with confectioners' sugar and serve with whipped cream.


Nutritional Information:
Per One Serving: Calories: 377, Fat 17 g, Protein 5 g, Carbohydrates 51 g, Cholesterol 58 mg, Sodium 327 mg, Fiber 1 g


Gingerbread, Triple Chocolate Gingerbread

Chocolate pudding, mini chocolate chips, ginger, cinnamon, and allspice transform basic chocolate cake mix into an extraordinary flavor sensation.
Prep Time: 10 minutes
Cook Time: 50 minutes
Makes 16 servings

Ingredients:
• 1 package (18 1/4 ounces) 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 mini chocolate chips
• Confectioners' sugar (optional)
• Whipped cream (optional)

Directions:
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 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. If desired, sprinkle cake with confectioners' sugar and serve with whipped cream.


Nutritional Information:
Per One Serving: Calories: 377, Fat 17 g, Protein 5 g, Carbohydrates 51 g, Cholesterol 58 mg, Sodium 327 mg, Fiber 1 g


Gingerbread, Triple Chocolate Gingerbread

Chocolate pudding, mini chocolate chips, ginger, cinnamon, and allspice transform basic chocolate cake mix into an extraordinary flavor sensation.
Prep Time: 10 minutes
Cook Time: 50 minutes
Makes 16 servings

Ingredients:
• 1 package (18 1/4 ounces) 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 mini chocolate chips
• Confectioners' sugar (optional)
• Whipped cream (optional)

Directions:
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 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. If desired, sprinkle cake with confectioners' sugar and serve with whipped cream.


Nutritional Information:
Per One Serving: Calories: 377, Fat 17 g, Protein 5 g, Carbohydrates 51 g, Cholesterol 58 mg, Sodium 327 mg, Fiber 1 g


Gingerbread, Triple Chocolate Gingerbread

Chocolate pudding, mini chocolate chips, ginger, cinnamon, and allspice transform basic chocolate cake mix into an extraordinary flavor sensation.
Prep Time: 10 minutes
Cook Time: 50 minutes
Makes 16 servings

Ingredients:
• 1 package (18 1/4 ounces) 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 mini chocolate chips
• Confectioners' sugar (optional)
• Whipped cream (optional)

Directions:
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 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. If desired, sprinkle cake with confectioners' sugar and serve with whipped cream.


Nutritional Information:
Per One Serving: Calories: 377, Fat 17 g, Protein 5 g, Carbohydrates 51 g, Cholesterol 58 mg, Sodium 327 mg, Fiber 1 g


Gingerbread, Triple Chocolate Gingerbread

Chocolate pudding, mini chocolate chips, ginger, cinnamon, and allspice transform basic chocolate cake mix into an extraordinary flavor sensation.
Prep Time: 10 minutes
Cook Time: 50 minutes
Makes 16 servings

Ingredients:
• 1 package (18 1/4 ounces) 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 mini chocolate chips
• Confectioners' sugar (optional)
• Whipped cream (optional)

Directions:
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 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. If desired, sprinkle cake with confectioners' sugar and serve with whipped cream.


Nutritional Information:
Per One Serving: Calories: 377, Fat 17 g, Protein 5 g, Carbohydrates 51 g, Cholesterol 58 mg, Sodium 327 mg, Fiber 1 g


Gingerbread, Triple Chocolate Gingerbread

Chocolate pudding, mini chocolate chips, ginger, cinnamon, and allspice transform basic chocolate cake mix into an extraordinary flavor sensation.
Prep Time: 10 minutes
Cook Time: 50 minutes
Makes 16 servings

Ingredients:
• 1 package (18 1/4 ounces) 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 mini chocolate chips
• Confectioners' sugar (optional)
• Whipped cream (optional)

Directions:
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 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. If desired, sprinkle cake with confectioners' sugar and serve with whipped cream.


Nutritional Information:
Per One Serving: Calories: 377, Fat 17 g, Protein 5 g, Carbohydrates 51 g, Cholesterol 58 mg, Sodium 327 mg, Fiber 1 g


Watch the video: ΚΕΙΚ ΣΟΚΟΛΑΤΑΣ - - CHOCOLATE CAKE