Monday, November 17, 2008

Chocolate Gingerbread Cake

I love gingerbread in the fall and winter. I love chocolate all year long. So, when I saw a recipe for a chocolate gingerbread cake in my mega-file of recipes, I decided to make it for company this past weekend.

The source is unknown as it was torn out of a magazine, but it looks like a recipe developed by McCormick spices (as they are mentioned by brand). Anyway, as I often do, I altered the recipe to lower the fat content and made it my own.

Because the recipe calls for a cake mix, it’s rather simple to get together. Instant pudding mix is also required, so I bought a cake mix that did not already have pudding in it (and it was difficult to find a brand that did not have a banner across the front of the box proclaiming “Pudding In The Mix!!!”).

Unfortunately I did not have any canned pears on hand. I use pureed pears a lot as a fat substitute with success. Simply drain a can of pears, in their juices not in syrup, and puree until smooth. A 14- or 15-ounce can will produce 2/3 to ¾ cup of puree, and it can be frozen for later use. Instead, for this recipe, I used a half of a fresh, ripe pear (pureed) to replace some of the oil.

The resulting cake was delicious. I overbaked it a little, because somehow the slip of paper which I keep in my pan which warns “dark pans bake faster!”, was missing and I forget this every darn time (hence, the paper warning). Still, it was a moist cake, neither overpowering gingerbread nor chocolate flavor, but a nice mingling of the two. Whipped topping is traditional for gingerbread, so I used that, but a white chocolate drizzle would also be nice. Next time! :)

* Exported from MasterCook *

Chocolate Gingerbread Cake

Recipe By: Vicci

Servings: 14

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large eggs

2 large egg whites

1/2 cup light sour cream

1/4 cup pureed pears

1/4 cup canola oil

1/2 cup molasses

1/2 cup water

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1 package Duncan Hines Moist Deluxe Dark Chocolate

Fudge Cake Mix -- or any brand without pudding added

1 package Jello Instant Pudding Mix, Chocolate Fudge -- (3.9 ounce size)

Spray a 10-cup bundt pan with cooking oil spray. Set aside. Preheat oven to 350F.

With an electric mixer, beat eggs and egg whites in a large bowl until foamy. Add the ingredients sour cream through molasses and beat for 1 minute. Add water and spices and blend into the mixture.

Pour the cake mix, then the pudding mix, into the wet ingredients. Beat at low speed for 1 minute to incorporate ingredients, scraping the bowl frequently, then turn the speed up to medium for 2 minutes (again, scraping the sides of the bowl frequently).

Pour into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted between the center and side of the pan comes out with only a couple of crumbs attached.

Cool cake on rack for 15 minutes. Loosen cake from center and edges, tap gently once or twice on a hard surface, then invert onto a cooking rack sprayed with cooking spray. Allow to cool completely.

Slice and serve with whipped topping.

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Per serving: 265 Calories (kcal); 8g Total Fat (2g Saturated); (26% calories from fat); 3g Protein; 46g Carbohydrate; 27mg Cholesterol; 448mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates