Triple Chocolate Gingerbread - cooking recipe

Ingredients

15 1/4 ounces chocolate cake mix, any variety
4 serving package instant chocolate pudding 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 chip
white chocolate, drizzle
1 cup white chocolate chips
4 teaspoons milk
1/2 teaspoon vanilla extract

Preparation

Preheat oven to 350 degrees Fahrenheit.
Spray a 10 cup Bundt pan with non-stick baking spray with flour.
Beat all ingredients except chocolate chips in a large bowl at low speed until moistened:scraping side of bowl frequently.
Beat on medium speed for 2 minutes.
Stir in chocolate chips.
Pour batter into pan.
Bake for about 50 minutes or until cake pulls away from side of pan and cake springs back when lightly touched.
Cool on wire cake rack then remove from pan.
Cool completely.
White Chocolate Drizzle:
combine white chocolate with milk.
microwave on medium power for 1 minute.
Stir.
If necessary repeat microwave process in 10 second intervals:stir after each interval, until morsels have melted and mixture is smooth.
Add vanilla extract.
Drizzle immediately over cooled cake.