The holidays have me craving Gingerbread. So I thought I would tryout my new holiday recipe for Bud Light Chocolate Gingerbread Cake. It's got the best of all in one. :)
Bud Light Chocolate Gingerbread Cake
Ingredients for the cake:
-2 1/2 cups flour
-1/3 c cocoa powder- unsweetened
-1 TB ginger
-2 tsps baking powder
-1 tsp baking soda
-1 tsp cinnamon
-1/2 cup/1 stick of butter/margarine softened
-1/2 cup of packed brown sugar
-1 cup of molasses
-1 tsp vanilla
-1/4 cup of Bud Light
-3/4 cup of boling water
- 1 container of Buttercream Frosting ( I haven't discovered a recipe that tastes better to me yet) - 1cup of mini chocolate chips
- 1/2 -1 cup of dark chocolate chips
- 2 -4TB Bud Light
- 2-4 TB sugar cookie coffee creamer
-Preheat oven to 350.
- Mix the flour, cocoa powder, ginger, baking powder, baking soda and cinnamon in a medium bowl. Set aside.
-Beat the softened butter/margarine, brown sugar, molasses and vanilla in a large box w/ electric mixer on medium speed until well blended.
-Mix the egg and then add the flour mixture alternately with the boiled water, constantly stirring, until well mixed. Add the 1/4 cup of Bud Light to the mix, and stir until well blended.
- Pour the batter in a 9 inch square/greased baking dish or a greased bundt cake pan (I used butter flavored pam to grease the bundt pan) -Bake around 40 minutes until a toothpick comes out clean from the center. If you have a wire rack to put the pan on to cool, use that. Once it's completely cooled you can get it on the dish to decorate it.
- MIX together the container of Buttercream Frosting with the cup of mini chocolate chips and spread on the cake evenly.
-The chocolate swirl topping is made by putting 1/2 to 1 cup of dark chocolate chips (depending how much you want on the cake) in a microwave safe bowl with 1-2 TBS sugar cookie coffee creamer and 1-2 TBS Bud Light.. melt together in microwave about :30..then stir- may need to add more chips and/or 1-2 more TBS of the liquids and heat again...then stir.. keep doing this process until the chocolate is thin enough to swirl/splash on the cake..not runny, but not to thick either.
Put the cake in the refrigerator to set for about 1 hour, then set it out to reach room temp. It's ready to eat.
My honey Ted isn't a fan of Gingerbread, but he said this one was surprisingly good. :) I agree, but of course I love gingerbread, chocolate and Bud Light..can't go wrong! :) Give it a try! You may find you'll LIKE/LOVE IT!
I think next time I'll add a packet of chocolate instant pudding to make it even more moist, but it was a pretty good turn out for the 1st try with this new recipe. :)