MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate-Pumpkin Layer Cake
Categories: Cakes, Desserts, Squash, Chocolate, Nuts
Yield: 10 servings

20 tb Unsalted butter; more for
- greasing
2 c Flour; more for dusting
1 ts Cinnamon
1/2 ts Ground ginger
1/2 ts Nutmeg
1/4 ts Allspice
1 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
1 1/2 c Granulated sugar
3 lg Eggs
1 1/2 c Plain pumpkin puree
1 c Semisweet chocolate chips
1 c Chopped pecans
2 1/2 c Confectioners' sugar
10 oz Bittersweet or semisweet
- chocolate; melted, cooled
- to room temp
1 ts Vanilla extract
Milk or cream

Heat oven to 350ºF/175ºC. Use a little butter to grease
two 9-inch round cake pans. Line bottoms with parchment
paper. Butter and flour the paper. In a large bowl,
whisk flour, cinnamon, ginger, nutmeg, allspice, baking
soda, baking powder and salt together.

Using an electric mixer, cream 8 tablespoons butter and
the granulated sugar together until light and fluffy,
about 3 minutes. Beat in eggs one at a time. Stir in
pumpkin purée. Mixture may look slightly curdled. Stir
in flour mixture about half a cup at a time until
smooth. Fold in chocolate chips and pecans.

Divide batter into pans and bake in middle of oven until
springy to the touch and a tester inserted in center
comes out clean, about 35 minutes. Cool cakes in pans
for 10 minutes, run a knife around edges, invert onto
racks and peel off paper. Let cakes cool completely.

In a large bowl, blend remaining 12 tablespoons butter
and confectioners' sugar together. Blend in chocolate
and vanilla extract and beat until smooth. If the
frosting is too thick, add cream or milk by the
tablespoon, blending well after each addition, until it
reaches spreading consistency.

Place one cake layer, smooth side up, on a platter. Ice
top. Place second layer, smooth side down, on top; ice
top and sides of cake.

Recipe from: John Down

Adapted by: Florence Fabricant

Yield: 8 to 12 servings

RECIPE FROM: https://cooking.nytimes.com

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