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Spicy Pumpkin Cake with Chocolate Chunks

Spicy Pumpkin Cake with Chocolate Chunks recipe
photo by:kraft
A boxed spice cake mix gets doctored up with canned pumpkin, cream cheese and chocolate—and the result is absolutely scrumptious.
20 min
1 hr 30 min
16 servings
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I wasn't crazy about the cake, but the icing was wonderful !!
Very moist with excellent flavor. The frosting went especially well with the cake. I used the yellow cake substitution, and will do so again.
The cake was very good, the spice cake and pumkin went well together. I used mini chocolate chips instead of the chocolate chunks. The frosting was very good as well, a bit thick, but tasted very good with the cake. This was a big hit with my family, I will make it again.
I made it with aspice cake mix, but I did use chocolate chips. It was so good I made it again for a friend the same day. I used a yellow cake mix and like the spiced one the best. I also used splenda in the frosting.
it was good but not fantastic. i agree with trying choc. chips next time, could not taste pumpkin at all, maybe also try it with yellow cake instead, good for the fall/thanksgiving time.
I didn't like the flavor combination either. I also agree that choc chips would make much more sense than chopping the chocolate. The cake just wasn't sweet enough. I thought about maybe trying again and using the regular choc chips instead of the semi sweet.
This cake was great, but I would use a different frosting next time, or just serve the cake with cool whip topping. The blend of chocolate and spice was fabulous!
The cake turned out nicely, but the flavor combination is just odd. The spicy pumpkin flavor was very good and I could see adding raisins or pineapple to it, but the chocolate just seemed off. Everyone who tasted it was underwhelmed. I'd not serve it to company again since it's not a flavor combo everyone will enjoy. Also, I think it would be easier to use semi-sweet chocolate chips than to spend time chopping up those chocolate blocks.
Absoulutely loved it and plan on making it for the holidays. I might experiment and try egg beaters, and applesauce instead of oil. Use light or fat free cream cheese with splenda to reduce calories and fat. If the reductio doesnt cut it, I will stick to the original reciepe and indulge a little less.
My Granddaughter and I made this over the week-end and it was very good. Can't wait to make it again and with the Holidays coming up I'm sure I'll make it quite a few times more. I would suggest to anyone to try it.
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