Spicy Pumpkin Cake with Chocolate Chunks

By Dglmedia

Ingredients

• 1 pkg. (2-layer size) spice cake mix
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
• 1 cup canned pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 6 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped
• 1/2 cup thawed COOL WHIP Whipped Topping
• 2 Tbsp. sugar

Details

Adapted from kraftrecipes.com

Preparation

Step 1

PREHEAT oven to 350°F. Prepare cake mix as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half of the cream cheese, the pumpkin, cinnamon and ginger. Beat on medium speed until well blended. Stir in chopped chocolate. Pour into greased 12-cup fluted tube pan or 10-inch tube pan.

BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan; cool completely on wire rack.

MIX remaining cream cheese, whipped topping and sugar until well blended. Spread on top of cooled cake. Cut into 16 slices to serve



Kraft Kitchens Tips




Size-Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

Substitute

Substitute yellow cake mix for the spice mix for a less spicy version.