8 oz philadelphia cream cheese divided cubed softened
1 tsp ground cinnamon
0.5 tsp ground ginger
4 oz baker's semi-sweet chocolate coarsely chopped (6 oz.)
1 pkg spice cake mix (2-layer size)
2 Tbsp sugar
0.5 cup cool whip whipped topping thawed
Equipment
frying pan
oven
knife
wire rack
toothpicks
Directions
Heat oven to 350F.
Prepare cake batter as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup.
Add half the cream cheese, pumpkin and spices; beat until blended. Stir in chocolate.
Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
Bake 40 to 45 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
Mix remaining cream cheese with COOL WHIP and sugar until blended; spread onto cake.
