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Chocolate Gingerbread Cake
3 oz. unsweetened chocolate
1/2 cup light molasses
1/2 cup vegetable oil
4 Tbs. butter
3 cups ready to mix Cookie Mix
1/2cup light brown sugar
1/2 tsp. baking soda
1 tsp. ground ginger
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 eggs
1 cup low-fat buttermilk
11/2 tsp. vanilla
Lightly grease a 9-inch springform pan. Preheat oven to 350 degrees.
In a large glass bowl, combine chocolate, molasses, oil and butter.
Microwave 1.5 minutes or until chocolate is melted. Stir and reserve.
Combine cookie mix, brown sugar and spices. Mix together eggs,
buttermilk and vanilla. Stir egg mixture into flour mixture. Stir in the
chocolate mixture. Beat until batter is smooth. Spoon into springform
and bake 40-45 minutes or until cake tester inserted in center comes out
clean. Cool slightly on a wire rack. Remove sides of springform and
frost
with glaze below.
Glaze: In large glass bowl, combine 2 oz. semisweet chocolate chips,
3 Tbs. Butter, and ½ tsp. light corn syrup. Microwave 1 min.
Stir then microwave an additional minute or until chips are melted.
Spoon over cake and let drip down the sides.
Serves 12
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