Recipe of the Day

King Kullen

Chocolaty Football Bites

Tip Of The Day

To get rid of the smell of seafood or garlic, you can rub your hands with lemon juice or the steel on your kitchen faucet.

Shopping List
View Full Shopping List
Recipe Of The Day To receive recipes via email or update your current preferences click here

Breads > Breads

Print |  Email To Friend |  Add to Recipe Box

Chocolate Chip Gingerbread

Prep Time: 15 minutes

Cook Time: 40 minutes

Makes 16 servings.

Chocolate chips and cocoa added richness to traditional gingerbread. For an elegant touch, bake the cake in a Bundt pan instead of the typical square.

Ingredients

  2 1/2 cups flour

  1/3 cup unsweetened cocoa powder

  2 tsp baking powder

  2 tsp McCormick® Ginger, Ground

  1 tsp baking soda

  1 tsp McCormick® Cinnamon, Ground

  1/2 cup (1 stick) butter, softened

  1/2 cup firmly packed brown sugar

  1 cup molasses

  1 egg

  1 cup boiling water

  1 cup chocolate chips

  Vanilla Butter Glaze (recipe follows)

Select All

Add Items to List

Directions

Preheat oven to 350°F. Spray 10-cup Bundt pan with no stick cooking spray with flour. Mix flour, cocoa, baking powder, ginger, baking soda and cinnamon in medium bowl.  Set aside.

Beat butter, sugar and molasses in large bowl with electric mixer on medium speed until smooth. Beat in egg. Add flour mixture alternately with water, stirring just until blended. Stir in chocolate chips. Pour into prepared pan.

Bake 40 minutes or until toothpick inserted near center comes out clean. Cool in pan 15 minutes. Remove from pan. Cool completely on wire rack.

Prepare Vanilla Butter Glaze. Spoon over cooled cake. Let stand until glaze is set.

Vanilla Butter Glaze: Mix 3 tablespoons butter, melted, 2 1/4 cups confectioners' sugar, 3 tablespoons water and 1 1/2 teaspoons McCormick® Pure Vanilla Extract in medium bowl until well blended and smooth. Let stand 5 minutes.