Ingredients:

Cake:

• 1 Box Betty Crocker Super Moist spice cake mix
• 1 Cup canned pumpkin (not pumpkin pie mix!)
• 1/2 Cup water
• 1/3 Cup Vegetable oil
• 4 Eggs
• 1/2 Teaspoon pumpkin pie spice
• 1/3 Cup chopped semisweet baking chocolate
• 2 Tablespoons unsweetened baking cocoa

Chocolate Sauce:

• Spiced Dark Chocolate Sauce (as needed)

Instructions:

1. Heat oven to 350 degrees F. Generously spray 10 or 12 cup fluted tubed cake pan.
2. In large bowl, beat cake mix, pumpkin, water, vegetable oil, eggs, and pumpkin pie spice with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes.
3. Pour 1 cup of the batter into measuring cup, stir in 1/3 cup semisweet chocolate and baking cocoa until well combined. Pour half of the pumpkin batter into pan. Spoon chocolate batter over batter in pan. Top with remaining pumpkin batter.
4. Bake 40-45 minutes or until toothpick inserted into center of cake comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
5. Drizzle Spiced Dark Chocolate Sauce over top cake.
6. Enjoy!