Spicy Pumpkin Cake With Chocolate Chunks |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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From Kraft Food & Family, Fall 2006. Ingredients:
1 (18 ounce) box spice cake mix |
3 eggs (or amount listed on your cake mix) |
1/2 cup water |
1/2 cup vegetable oil |
1 (8 ounce) package cream cheese, softened, divided |
1 cup canned pumpkin |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
6 semi-sweet chocolate baking squares, coarsely chopped |
1/2 cup thawed cool whip topping |
2 tablespoons sugar |
Directions:
1. Preheat oven to 350°F.
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 minute or until toothpick inserted in center comes out clean.
8. Cool 10 minute Remove from pan; cool completely on wire rack.
9. Mix remaining cream cheese, whipped topping and sugar until well blended. Spread on top of cooled cake.
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