Tonight our family will be hosting our yearly Christmas party for our ministry, Global Response Network. Mom and I made a Triple Gingerbread Bundt Cake. I have said this before about other desserts, but, I definitely mean it with this one, this is one of the best desserts I have ever had. The cake is extremely moist and so chocolatey. YUM!!! I’ll try to get a picture of it posted by tomorrow. 
Triple Chocolate Bundt Cake
1 (18 1/4 oz.) chocolate cake mix
1 (4 serv. size) chocolate instant pudding
4 eggs
1 TBSP ground ginger
1 tsp. ground cinnamon
1/2 tsp. 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
For Glaze:
1 cup white chocolate chips
4 tsp. milk
1/2 tsp. vanilla
Beat all ingredients except chocolate chips on low speed until moist. Beat on medium speed for two minutes longer. Stir in chocolate chips. Pour into greased and floured bundt pan(can use baking spray with flour included). Bake at 350 degrees for 50 minutes or until cake pulls from side of pan and springs back when lightly touched. Cool in pan for 15 – 20 minutes. Invert onto a wire rack. Let cake cool completely.
Glaze: Microwave 1 cup white chocolate chips and 4 tsp. milk on med-high (70%) power for 1 minute. Stir until chips are melted and smooth. If needed, microwave 10-30 seconds longer, stirring every 10 seconds. Stir in 1/2 tsp. vanilla. Drizzle over cooled cake.
(We also drizzle on semi-sweet chocolate and dark chocolate)
