|Gingerbread Chocolate Chip Cake|
This Gingerbread Cake tastes like it was made from scratch and the dark chocolate bittersweet chips compliment the Gingerbread so well, and when warm they melt in your mouth. This cake is dense and has a strong flavor profile, so it does not need frosting. When you do not have a lot of time or have a craving for Gingerbread, try this mix. You can also make cupcakes or buy two boxes and make a Gingerbread Layer Cake with whatever frosting you like.
|Main Ingredients - so simple!|
1 box Pillsbury Specialty Gingerbread Mix
1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips
1 Extra Large Egg
1 cup Water
|Gingerbread Chocolate Chip Cake fresh out the oven, time to cool|
Preheat oven to 375 degrees.
Using a large bowl and a whisk, combine the Mix, Water and Egg until well blended (about 2-3 minutes). Add Chocolate Chips and fold in gently with a spatula.
Pour into an ungreased square pan and bake.
8x8-inch pan - 25 to 30 minutes.
9x9-inch pan - 20 to 25 minutes.
Place on wire rack to cool completely, about 1 hour.
I prefer this Gingerbread Chocolate Chip Cake warm, so I microwave it for about 30-45 seconds (do it 15 seconds at a time until you reach desired warmth) and serve with a dollop of Whipped Cream.