TRIPLE CHOCOLATE GINGERBREAD CAKE

1 (18 1/4 ounce) package chocolate cake mix
1 (4-serving size) package chocolate instant pudding
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 chips
Optional, for serving:
Confectioners' sugar
Whipped cream

Preheat oven to 350 degrees F. Coat a 10-cup Bundt pan coated with no-stick baking spray and flour.

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 prepared Bundt pan.

Bake 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. If desired, sprinkle cake with confectioners' sugar and serve with whipped cream.

Makes 16 servings
Source: McCormick & Company