Spicy Pumpkin Cake with Chocolate Chunks

1 pkg (2 layer size) spice cake mix
1 pkg (8oz) cream cheese, softened
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground ginger
6 squares baking chocolate, coarsely chopped
1/2 cup thawed cool whip
2 TBSP 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 chopped chocolate. Pour into greased 12 cup fluted tube or 10-inch tube pan.

Bake 40-45 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 the cooled cake. You can also use yellow cake mix instead of the spice cake mix if you prefer.