1 stick unsalted soft butter
2 c. flour
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. allspice
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1-1/2 c. sugar
3 eggs
1-1/2 c. canned pumpkin puree
1 c. semi-sweet chocolate chips
1 c. chopped pecans

Preheat oven to 350°F.

Spray two 9-inch cake pans with cooking spray. Line bottoms of pans with parchment paper. In large bowl, whisk flour, cinnamon, ginger, nutmeg, allspice, baking soda, baking powder and salt. In another bowl, using mixer, cream 8 tablespoons butter and sugar until fluffy. Beat in eggs. Stir in pumpkin (it may look curdled). Stir in flour mix, 1/2 at a time until smooth. Fold in chocolate chips and nuts. Pour into cake pans evenly. Put pans in center of oven.

Bake about 35 minutes. Invert cake, peel paper off. Cool completely.

Icing:

1-1/2 sticks unsalted soft butter
2-1/2 c. confectioners' sugar
10 oz. unsweetened chocolate, melted, cooled
1 tsp. vanilla extract

In large bowl, blend butter, confectioners' sugar. Blend in melted chocolate and vanilla until smooth. Ice top of cake layer, put on second layer, ice top and sides.

Submitted by: Sherry Monfils