Impress this Christmas by making these incredible, spicy desserts.
Preheat oven to 180ºC. Line a 20cm slice tin with baking paper.
Place pudding mix, cake mix, eggs, spices, molasses, sour cream, oil and water in a large bowl and beat on medium speed for 2 minutes until well combined. Stir in dark chocolate chips. Pour cake batter in prepared tin.
Bake for 40 minutes or until cake pulls away from sides of pan and cake springs back when touched lightly. Cool in tin 15 minutes before inverting onto a wire rack and let cool completely before icing.
Melt white chocolate and milk together and spread over cooled cake.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Serving suggestion – Garnish the choc glaze with 1 cup of crystalized ginger finely chopped and silver balls.
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