1 pkg spice cake mix
1 8oz package cream cheese
1 cup canned pumpkin
1 tsp cinnamon
1/2 tsp ginger
3/4 bag of chocolate chips
1/2 cup Cool Whip, thawed
2 Tbls sugar
Preheat oven to 350 degrees. 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 chocolate chips.
Pour into greased bundt pan. Bake for 40-45 minutes. Cool for ten minutes in the pan, then remove to a wire rack.
Mix remaining cream cheese, Cool Whip, and sugar until well blended. Spread on top of cooled cake.
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