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1 (18.25 ounce) package spice cake mix
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened, divided
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
6 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
1/2 cup thawed COOL WHIP Whipped Topping
2 tablespoons sugar
Preheat oven to 350 degrees 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.
Yield: 16 servings (Serving size: 16 servings)
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened, divided
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
6 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
1/2 cup thawed COOL WHIP Whipped Topping
2 tablespoons sugar
Preheat oven to 350 degrees 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.
Yield: 16 servings (Serving size: 16 servings)
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