Chocolate Chip Gingerbread |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 16 |
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Got this in an e-mail. If I remember correctly it was from McCormick. As we are not too fond of frostings or glazes I have not made the glaze that was stated in the original recipe, thus I cannot vouch for that. But-the cake is delicious even without glazing! Ingredients:
2 1/2 cups flour |
1/3 cup cocoa powder |
2 teaspoons baking powder |
2 teaspoons ground ginger |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 cup butter, softened |
1/2 cup brown sugar, firmly packed |
1 cup molasses |
1 egg |
1 cup boiling water |
1 cup chocolate chips |
3 tablespoons butter, melted |
2 1/4 cups confectioners' sugar |
3 tablespoons water |
1 1/2 teaspoons vanilla extract |
Directions:
1. Preheat oven to 350°F.
2. Grease and flour a 10 cup bundt pan.
3. Sieve together flour, cocoa, baking powder, ginger, baking soda and cinnamon in a medium bowl; set aside.
4. Cream butter, sugar and molasses in large bowl with electric mixer on medium speed until smooth.
5. Beat in egg.
6. Add flour mixture alternately with water, stirring just until blended.
7. Stir in chips.
8. Pour into prepared pan
9. Bake 40 minutes or until toothpick inserted near center comes out clean.
10. Cool in pan 15 minutes.
11. Invert cake onto wire rack and let cool completely.
12. Meanwhile prepare vanilla butter glaze by mixing all ingredients until well blended and smooth.
13. Let stand for 5 minutes.
14. Spoon over completely cooled cake.
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