Bundt cake pan
1 - box spice cake mix (brand of your choice)
1 cup canned pumpkin
1/2 cup water
1/3 cup vegetable oil
1/2 teaspoon pumpkin pie spice
1/3 cup semisweet chocolate chips
2 tablespoons unsweetened baking cocoa
1/4 cup heavy whipping cream
1/2 cup semisweet chocolate chips
Preheat oven to 325 degrees. Generously grease and flour Bundt cake pan.
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.
Save 1 cup of the batter; stir in 1/3 cup chocolate chips and the 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.
Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto plate and place on cooling rack. Cool completely, about 1 hour.
In pan on stove, warm up cream just until it begins to simmer. Add 1/2 cup chocolate chips and stir until smooth. Cool 5 minutes. Drizzle over cake.