My two sassy gals love this cake.
Actually, my two sassy gals love all cake. And I can’t forget my main man, Ranger Craig. He lives for cake. And seafood with sauce on top. He’s a saucy guy 🙂
Hmmm… two sassy gals and a saucy guy. Sounds like my family’s a handful. They are. And I love every sassy, saucy moment!
Spiced Pumpkin Chocolate Chip Cake
Thanks so much to my sweet friend Heidi Rodgers for sharing this fabulously delicious recipe with me!
1 package (2 layer size) spice cake mix
1 package (8 oz) Cream Cheese, softened and divided
1 cup canned pumpkin
1 tsp ground cinnamon
½ tsp ground ginger
6 squares semi-sweet baking chocolate, coarsely chopped
½ cup thawed cool whip topping
2 tablespoons sugar
Preheat oven to 350 degrees. Prepare cake mix as directed on package, reducing water to ½ cup and increasing oil to ½ 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 40-50 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes then remove from the pan; cool completely on a wire rack.
Mix the remaining cream cheese, whipped topping and sugar until well blended. Spread on top of cooled cake. Cut into 16 slices.
*You can use yellow cake mix for the spice cake mix if you prefer.
*I like the cake with a little sprinkle of powdered sugar instead of the frosting. But the Bennett Crew loves the frosting.