6 oz. semi-sweet chocolate
1 c. butter

Melt together in top of double boiler.

3 eggs
2 c. sugar

Beat together until fluffy. Add chocolate mixture to sugar mix; blend well. Mix:

1 3/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Add this to chocolate mix, alternately with 1 3/4 cup pumpkin puree; blend well after each addition. Add 1/4 cup coffee liqueur; mix well (batter will be thin).

Pour into Bundt pan that has been buttered and dusted with cocoa. Cook at 350 degrees for 1 hour and 10 minutes.

WHIPPED CREAM TOPPING:

2 c. whipping cream
4 tbsp. confectioners' sugar
2 tbsp. coffee liqueur

Whip all of the above together.