Chocolate Gingerbread Toffee Cake

<strong>For the Cake</strong>:

1. Preheat oven to 350F and line a 9x13-inch baking pan with Reynolds Wrap® Non-Stick Aluminum Foil and spray with cooking spray; set aside.

2. To a large bowl, add the eggs, sour cream, brown sugar, oil, vanilla, ginger, cinnamon, allspice, salt, nutmeg, and whisk to combine; set aside.

3. To a separate medium microwave-safe bowl, add the chocolate chips and heat on high power to melt, stopping every 20 seconds to check and stir until mixture can be stirred smooth.

4. Wait a minute or two before adding the chocolate to the large bowl because you don't want to scramble the eggs. Whisk to combine.

5. Add half the flour and stir to combine; set aside.

6. To a glass measuring cup or microwave-safe bowl, add the water and heat for 1 minute to heat it; don't boil it just heat it well.

7. To the water, add the molasses (tip - spray your measuring cup with cooking spray before adding it so it doesn't stick), baking soda, and stir to combine; it will bubble up.

8. Add the molasses-water mixture to the large bowl of cake batter and stir to combine.

9. Add the remaining half of the flour and stir to combine. Batter is thin, bubbly, and a bit lumpy looking; this is okay. Turn batter out into prepared pan (the pan will be very full which is okay because cake doesn't rise a ton) and bake for about 48 to 56 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Check early and often since all ovens, climates, pans, etc. vary and baking time can vary.

10. Allow cake to cool completely in the pan on a wire rack.