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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
 
MMMMM

... I'm not a know-it-all, I just Google faster than you
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