Comida Kraft
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Triple Chocolate Gingerbread

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14 servings

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Make It

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  • 1. Preheat oven to 350°F. Beat all ingredients except chocolate chunks in large bowl with electric mixer on low speed just until moistened, scraping side of bowl. Beat on medium speed 2 minutes or until well blended. Stir in chocolate chips.
  • 2. Pour into 10-cup Bundt pan sprayed with no stick baking spray with flour.
  • 3. Bake 45-55 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. If drizzle White Chocolate Glaze over cake.


White Chocolate Glaze: Microwave 1 cup white chocolate chips and 4 teaspoons milk in small microwavable bowl on MEDIUM-HIGH 1 minute. Stir until chips are melted and mixture is smooth. If needed, microwave 10 to 30 seconds longer, stirring every 10 seconds. Stir in 1/2 teaspoon Pure Vanilla Extract. Immediately spoon over cake as drizzle tends to thicken as it sits in the bowl. Also great served with dollop of whip cream, scoop of ice cream or sprinkled with powdered sugar. Chocolate Gingerbread & Easy what’s not to love. At Christmas I sprinkle crushed candy cane on top of glaze for a pretty garnish.

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