Spicy Pumpkin Cake with Chocolate Chunks

Spicy Pumpkin Cake with Chocolate Chunks recipe

photo by:kraft

Start with a simple boxed cake mix, and add a few simple ingredients to take it to a whole new level. The combination of pumpkin and chocolate is absolutely scrumptious. ...read more

time

prep:

20 min

total:

1 hr 30 min

servings

total:

16 servings, one slice each

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What You Need

pkg. (2-layer size) spice cake mix

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided

cup canned pumpkin

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

Tbsp. sugar

Make It

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.

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a cook

posted:10/18/2006

This was a hit. I knew it would be good. My daughter-in-law makes a pumpkin chocolate chip cookie that is out of this world.

margee22

posted:10/17/2006

Friend didn't think Cocolate and pumpkin would go together but she admitted she was all wrong. It was dilicious.

jessneale401

posted:10/16/2006

The Spicy Pumpkin Cake was a hit! However I didn't think that using chocolate chucnks would taste very good so I substituted the chocolate for 1 cup of crushed walnuts. Oh my was it yummy.......I'm making it again in one week for a family get together!

Rosey158

posted:10/16/2006

OMGosh! Everyone loved this cake. However, I used milk chocolate chips instead. I also added 1 small tub of whip cream to the other half of the cream cheese for the frosting and 4 tbsp of sugar instead of 2, and I frosted it ALL over, not just the top. It was soooo yummy!!

gneyelady

posted:10/16/2006

I took this cake to work everyone like it. some took it home with them I'm not much on pumpkin but it was very good...

vtjen03

posted:10/16/2006

Excellent recipe! I made this to take to my new in-laws for dinner and everyone loved it. It was very light and moist and the chocolate was just the right addition to the mix. I especially loved the frosting as it wasn't as sweet as traditional cream cheese frosting. Everyone wanted a copy of the recipe. Maybe next time I'll make them as cupcakes.

remmee1

posted:10/10/2006

I made this for our Sunday School class at our church. Everyone loved it! There was none left! It was so simple yet looked like I had spent all day on it! It was a hit!

momoftriplets2004

posted:10/9/2006

This recipe was easy to follow and it came out very light in texture. I was surprised at how the cool whip topping mixed with the cream cheese & sugar tasted like cream cheese frosting without all the sugar. I was wondering if I could use light cream cheese to cut back on some calories. My triplet grandbabies loved it. They especially loved the chocolate. <<< Response from Kraft Kitchens Expert, Maggie ~ Light cream cheese is a great sub for the Regular in this recipe. >>>

a cook

posted:10/8/2006

This cake is fabulous. Just fabulous. And the frosting...divine. Definitely a must! It was relatively easy, and it's so moist. Perfect blend w/the chocolate. Even my husband, who isn't much of a chocolate fan, loves this. What a great compromise for the two of us!

lmclough

posted:10/8/2006

Excellent recipe - for cupcakes I would suggest 18-20 min - maybe check them after 15 min