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   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   
        
     Uncle Dirty Dave's Archives   
       
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