- 1 (18.25 ounce) package chocolate cake mix
- 1 (3.9 ounce) package chocolate instant pudding and pie filling 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
- 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.
- Stir in chocolate chips. Pour into 10-cup Bundt pan that has been sprayed with no stick baking spray with flour.
- Bake in preheated 350 degree F oven 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. Spoon White Chocolate Drizzle over cake, or sprinkle cake with confectioners' sugar, if desired.