Spicy Pumpkin Cake with Chocolate Chunks

• 1 pkg. (2-layer size) spice cake mix
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened, divided
• 1 cup canned pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 6 oz. Baker's Semi-Sweet Chocolate, coarsely chopped
• 1/2 cup thawed Cool Whip Whipped Topping
• 2 Tbsp. sugar

1. Heat oven to 350F.
2. Prepare cake mix as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup.
3. Add half of the cream cheese, the pumpkin, cinnamon and ginger.
4. Beat on medium speed until well blended.
5. Stir in chopped chocolate.
6. Pour into greased 12-cup fluted tube pan or 10-inch tube pan
7. Bake 40 to 45 min.
8. or until toothpick inserted in centre comes out clean.
9. Cool 10 min.
10. Remove from pan; cool completely on wire rack.
11. Mix remaining cream cheese, whipped topping and sugar until well blended.
12. Spread on top of cooled cake.
13. Cut into 16 slices to serve.

cake mix, cream cheese, pumpkin, ground cinnamon, ground ginger, chocolate, sugar

Taken from www.kraftrecipes.com/recipes/spicy-pumpkin-cake-chocolate-chunks-94554.aspx (may not work)