That’s right…chocolate and gingerbread in one cake. Call me crazy but desserts like this can also pass for yummy breakfasts too. This year, instead of the little men…make yourself some gingerbread cake. You’ll thank me.
1 box of chocolate cake mix
2 small boxes of instant chocolate pudding
1/2 cup of veggie oil
1 1/4 cups of water
1 tablespoon plus an additional teaspoon ground ginger
1 cup semi-sweet chocolate chips
2 cups powdered sugar
3-4 splashes milk
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water, eggs and tablespoon ginger with electric mixer. Add in chocolate chips. Pour into prepared bundt pan.
Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the glaze, mix powdered sugar and remaining teaspoon ginger in a small bowl. Add in splashes of milk a little at a time, stirring until glaze consistency. Drizzle over cooled cake.
21 days until Christmas!