1 package 1-2-3 Gluten Free Devil’s Food Chocolate Cake Mix
1¾ cup (350grams) sugar, or quantity to taste
4 large eggs, room temperature
1 Tbsp. cinnamon
1 tsp. ground ginger
¼ tsp. ground nutmeg
½ tsp. ground allspice
½ cup (120ml) sour cream
½ cup (120ml) vegetable oil
¼ cup (60ml) molasses
¼ cup (60ml) water
1½ cups (255grams) mini chocolate chips
White chocolate Glaze
8 oz. gluten-free white chocolate
4 tsp. milk
½ tsp. pure vanilla extract
Preheat oven to 350F / 180C (160C Fan). Generously spray 10-cup bundt pan with non-stick spray.
In bowl of mixer with paddle attachment, place cake mix, sugars, spices, sour cream, oil, molasses and water. Mix well.
Mix in chocolate chips by hand.
Pour batter into prepared pan. Bake for approximately 40-50 minutes. Baking times may vary by appliance. A toothpick inserted in centre should come out nearly clean.
Let cake sit in pan for 5 minutes. Then, carefully invert onto serving platter. Let cake cool completely.
In microwave safe bowl, melt chocolate and milk together on medium power. Stir. Repeat as necessary but do not overcook.
Stir in vanilla extract. Drizzle glaze over cake and let harden before serving.