1 pkg. (2-layer size) spice cake mix 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened, divided 1 cup canned pumpkin 1 tsp. ground cinnamon 1/2 tsp. ground ginger 6 oz. Baker's Semi-Sweet Chocolate, coarsely chopped 1/2 cup thawed Cool Whip Whipped Topping 2 Tbsp. sugar Heat oven to 350°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 centre 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.