Spicy Pumpkin Bundt Cake With Chocolate Chunks
1 package (2-layer size) spice cake mix 1 package (8 oz. size) cream cheese, softened, divided 1 cup canned pumpkin 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 6 squares semi-sweet baking chocolate, coarsely chopped 1/2 cup thawed nondairy 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 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. 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 slices to serve. Serves/Makes: 16 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
