1 pkg (18 1/4 oz) chocolate cake mix
1 pkg (4 serving size) chocolate instant pudding mix
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 miniature chocolate chips
Confectioners' sugar and whipped cream (opt.)
Beat all ingredients, except chocolate chips, in a 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 in 10-cup Bundt pan that has been sprayed with no stick baking spray with flour.
Bake in preheated 350 degree oven 50 minutes or until cake pulls away from side of pan and cake springs bake 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.
NOTE: Can be baked as muffins for 17 minutes and served with vanilla ice cream.
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