Fold chocolate chips into gingerbread cake batter for a spicy, chocolaty holiday treat. We topped ours with tangy cream cheese frosting.
The cake can be made a few days ahead and wrapped well, unfrosted, in plastic. Or you could wrap it well in foil and freeze for a month.
If you aren’t a fan of super spiced, dark gingerbread, just use both types of ginger, the cinnamon and nutmeg, and even swap maple syrup for the molasses.
Leaving a parchment paper overhang makes the cake easy to remove from the pan. Securing with binder clips keeps the paper from falling onto the top of the cake and messing up the batter.
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