TRIPLE CHOCOLATE GINGERBREAD

FOR THE GINGERBREAD:
1 (18.5 ounce) package chocolate cake mix, any variety
1 (4-serving size) 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 mini chocolate chips
FOR THE WHITE CHOCOLATE DRIZZLE:
1 cup white chocolate chips
4 teaspoons milk
1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees F. Spray 10-cup Bundt pan with nonstick cooking spray.

Beat all ingredients for the gingerbread together, except chocolate chips, in large bowl with electric mixer on low speed until just moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes or until well blended. Stir in chocolate chips. Pour into prepared pan.

Bake at 350 degrees for about 50 minutes or until cake pulls away from side of the pan and springs back when touched lightly. Cool on cake rack for 15 minutes. Invert cake onto cooling rack and remove pan. If cake sticks to pan, loosen it from side of pan with long skewer or knife. Cool completely.

TO MAKE THE WHITE CHOCOLATE DRIZZLE:
Combine white chocolate chips with milk and microwave on 70 percent power for 1 minute. Stir. Add 1/2 teaspoon vanilla. If necessary, repeat microwave process in 10-20 second intervals, stirring after each interval, until morsels have melted and mixture is smooth.

Drizzle over cooled cake. (If prepared in advance, drizzle will harden in the bowl while cake is cooling, so prepare just before spooning over cake.)

Makes 16 servings
Source: McCormick