CHOCOLATE CHUNK PUMPKIN CAKE

Chocolate Chunk Pumpkin Cake image

Doctor up your boxed mix to make Chocolate Chunk Pumpkin Cake-to scrumptious result. Add this Chocolate Chunk Pumpkin Cake to your next autumnal menu, and everyone will ask what the secret is! Don't worry, we won't tell.

Provided by My Food and Family

Time 2h

Yield 16 servings

Number Of Ingredients 8

Ingredients

1 pkg. (2-layer size) spice cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened and divided
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), coarsely chopped
1/2 cup thawed COOL WHIP Whipped Topping
2 Tbsp. sugar

Steps:

Heat oven to 350°F.
Prepare cake batter as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half the cream cheese, pumpkin and spices; beat until blended. Stir in chocolate. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
Bake 40 to 45 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
Mix remaining cream cheese with COOL WHIP and sugar until blended; spread onto cake.

Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 32 g, Fiber 0.8925 g, Sugar 19 g, Protein 4 g