Prep Time: 15 minutes
Total Time: one hour
Yield: 24 servings.
Ingredients:
one package chocolate cake mix, any variety
one (4-serving size, three.9 ounces) package chocolate flavor instant pudding & pie filling mix
two teaspoons ground ginger
one teaspoon ground cinnamon
1/2 teaspoon ground allspice
four eggs, at room temperature, lightly beaten with a fork
1/2 cup sour cream
1/2 cup vegetable oil
1/4 cup brown sugar corn syrup
1/2 cup water
one cup mini chocolate chips
Optional glaze (see below)
Preparation:
Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil. (See below for Bundt cake preparation.)
In a giant bowl, stir cake mix, pudding mix, ginger, cinnamon, & allspice together until evenly distributed. Make a well in the dry ingredients & add eggs, sour cream, vegetable oil, brown sugar corn syrup, & water. Mix on low speed until combined, scraping down sides often, then beat on medium speed for two minutes. Fold in chocolate chips.
Yield: 16 to 24 servings, depending on cut size
Pour in to prepared baking pan & bake about 40 minutes, until middle springs back when lightly touched & sides are pulling away from the pan. Cold to room temperature before adding the optional glaze.
Optional Glaze:
Whisk two to three Tablespoons of heavy cream or milk in to one cup powdered sugar to a drizzling consistency. Spoon in to a zip-top bag, squeeze out the air, & seal. Snip off small corner of the bag & use as a pastry bag to drizzle the cooled chocolate cake with the glaze.
For Bundt Cake: Spray 10-cup Bundt pan with nonstick cooking spray, & dust with cocoa powder, tapping out any excess. Bake bundt cake about 50 minutes, until middle springs back when lightly touched & sides are pulling away from the pan. Cold on rack for 15 minutes, remove cake from pan & cold before drizzling the glaze.
