Spicy Pumpkin Cake with Chocolate Chunks

• 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

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

cake mix, philadelphia cream cheese, pumpkin, ground cinnamon, ground ginger, chocolate, thawed cool, sugar

Taken from www.kraftrecipes.com/recipes/spicy-pumpkin-cake-chocolate-chunks-94484.aspx (may not work)