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Triple Chocolate Gingerbread Cake

Triple Chocolate Gingerbread Cake

Course Dessert


  • 1  package (2-layer size) chocolate cake mix
  • 1 pkg chocolate instant pudding mix
  • 4 eggs
  • 1 Tbsp  McCormick Ground Ginger
  • 1 tsp McCormick Ground Cinnamon
  • ½ tsp McCormick Ground Allspice
  • ½ c sour cream
  • ½ c vegetable oil
  • ½ c molasses
  • ½ c water
  • 1 c miniature chocolate chips
  • nonstick baking spray with flour


  • 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.