Chocolate-Pumpkin Layer Cake PT30M https://img4.recipesrun.com/201907/2019/0731/8b/e/983190/300x200x90.jpg This rich and decadent spiced pumpkin cake is just the thing to serve for an autumn celebration, Thanksgiving or otherwise. Chocolate chips and chopped pecans are added to the pumpkin batter for extra sweetness and a bit of welcome crunch. For those who like to plan ahead, it can be made and frozen – iced and all. Just put the entire finished cake on a plate or a baking sheet, unwrapped, and freeze it overnight until it is hard. Then it can be wrapped without damage to the frosting, and returned to the freezer. Layers can also be wrapped well and stored, to be iced later. 12 servings Ingredients: Milk 1 teaspoon Vanilla extract 10 ounces Bittersweet or semisweet chocolate, melted 2 1/2 cups Confectioners' sugar 1 cup Chopped pecans 1 cup Semisweet chocolate chips 1 1/2 cups Plain pumpkin purée, canned, frozen or fresh 3 Eggs 1 1/2 cups Granulated sugar 1/2 teaspoon Salt 1/2 teaspoon Baking powder 1 teaspoon Baking soda 1/4 teaspoon Allspice 1/2 teaspoon Nutmeg 1/2 teaspoon Ground ginger 1 teaspoon Cinnamon 2 cups Flour, more for dusting 20 tablespoons Soft unsalted butter, more for greasing