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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cwunderl

posted:10/5/2006

Moist and delicious. Smooth balance of chocolate and spice.

a cook

posted:10/5/2006

I am a cook for a Hospice in AZ and am always looking for ways to tempt patients or family members and visitors...I would like to make this into cupcakes, more individual and not as much waste...does anyone have an idea on what the baking time would be?

Amy W J

posted:10/3/2006

I will definitely make this again - excellent taste & texture and the chocolate chunks made it special. Very easy. I used whipped cream cheese frosting on top and subsituted neufchatel cheese for the cream cheese in the cake.

a cook

posted:10/3/2006

It was WONDERFUL!! I substitued the chocolate chunks with milk chocolate chips, and instead of Cool Whip, I took a can of premade cream cheese frosting and mixed it with the remaining cream cheese for a yummy difference. I was like having a giant pumpkin cookie you get in the stores, but better!

eweg4

posted:10/2/2006

this cake was better than I ever expected. It is a moist cake and keeps well. The most difficult part was getting the spice cake mix.

kspencer7

posted:10/2/2006

It was great. Everyone in the office ate it and came back for the recipe. I made cream cheese icing because I had no cool whip on hand, it was good.

a cook

posted:9/30/2006

absolutely delicious! the entire office ate it up - everyone LOVED it. it was so moist! the chocolate chunks were SO good in the cake. i will definitely make this again :) in fact, it has been requested!

witmerch

posted:9/28/2006

Wow this was awesome! Definately will make again, just cut into it last night and it is almost all gone! I did not have ginger so I ended up using all spice, turned out wonderful!

a cook