Ministry of Food Monday

Hi there.  Since it's late, I will be quick and just give you one recipe today.  Why did I choose this recipe for MOFM?  Because it's Fall and I've had a hankerin' for both chocolate and gingerbread.

I made the cake about a week ago.  A young couple who Scott is marrying next month came over for dessert with her parents - so why not try a  new recipe?

Everyone raved about it's moistness and the perfect amount of spices.  It's especially simple since it calls for a prepared cake mix, but as far as I'm concerned, it's still homemade...and who doesn't like a bundt?!

One other thing - once I dusted the cake with sugar it looked like snow...and that made me happy because Christmas is right around the corner...and gingerbread is for both Fall and Christmas, don't you think?  This would make a nice addition to your dessert table or as a gift for a neighbor.

Hope you love it.

Chocolate Gingerbread Bundt Cake

1 package Duncan Hines Devil's Food Cake Mix (18.25 oz.)

1 package (4-serving size) chocolate instant pudding mix
4 large eggs
1 tablespoon ground Ginger
1 teaspoon ground Cinnamon

1/4 teaspoon ground Nutmeg

1/4 teaspoon ground Cloves

1/2 cup lowfat buttermilk
1/2 cup vegetable or canola oil
1/3 cup molasses
1/2 cup water

10-cup bundt pan

Butter or shortening for greasing the pan

Flour or cocoa powder for dusting the pan
Confectioners sugar for dusting the cake

Preheat oven to 350°F. Butter or grease the bundt pan, then dust with flour or cocoa powder.

Step 1.  Beat all ingredients 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. 

2. Pour batter into the prepared bundt pan.  Smooth and level with a rubber spatula or the back of a large spoon.

3. Bake 50-55 minutes or until cake pulls away from side of pan and cake springs back when touched lightly.

Cool in pan 15 minutes. Invert cake onto wire rack. Cool completely. Sprinkle cake with confectioners' sugar and serve with whipped cream. 

It's good warm or completely cooled.  I recommend pairing it with coffee or hot cider.  So good!