Chocolate Gingerbread Toffee Cake

What you need:

For the cake:

• 3 large eggs
• 8 oz. sour cream
• 2 cups light brown sugar
• 1/2 cup vegetable oil
• 2 tsp. vanilla extract
• 1 1/2 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1 tsp. ground allspice
• 1/2 tsp. salt
• 1/4 tsp. ground nutmeg
• 1 1/2 cups semisweet chocolate chips
• 2 1/2 cups all-purpose flour
• 1 cup water
• 1/2 cup molasses
• 1 tsp. baking soda

For the topping:

• 8 oz. tub Cool Whip
• 1 tsp. ground ginger
• 1/2 cup toffee bits
• 1/2 cup mini semisweet chocolate chips

Directions:

1. For the cake: in a large bowl, mix together eggs, sour cream, brown sugar, oil, vanilla, ginger, cinnamon, allspice, salt, and nutmeg.
2. In a microwave-safe bowl, melt chocolate chips in 20 second increments until completely melted and smooth. Let sit for a few minutes to cool.
3. Add to bowl and whisk to combine.
4. Add half the flour and stir.
5. In a glass measuring cup, heat water for 1 minute in the microwave until hot but not boiling. Add molasses and baking soda and stir.
6. Add molasses mixture to batter and stir.
7. Then add remaining flour and stir until combined.
8. Pour into a greased, aluminum-foil lined 9x13-inch baking dish.
9. Bake in a preheated 350 degree oven for 48 to 56 minutes or until a toothpick inserted into the middle comes out clean or with only a little bit of moist crumbs. Allow to cool completely.
10. For the topping: mix together Cool Whip and ginger by folding gently.
11. Spread gingered Cool Whip on the cooled cake and top with toffee bits and mini chocolate chips.
12. Store leftovers in the refrigerator.

Recipe from Averie Cooks

Posted on Fantastical Sharing of Recipes