Lisa's Southern Kitchen

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Ingredients:

Cake:

• 2 cups Self-Rising Flour

• 1 cup Granulated Sugar

• 1/2 cup Brown Sugar

• 1 tsp. Ground Cinnamon

• 1 tsp. Ground Nutmeg

• 1/4 tsp. Ground Ginger

• 1/4 tsp. Ground Allspice

• 2 cups Semisweet Chocolate Chips

• 1 can Pumpkin Puree

• 1 cup Unsalted Butter, softerned

• 4 Eggs

Chocolate Ganache:

• 1 cup Semisweet Chocolate Chips

• 2/4 cup Heavy Cream

• Season with Salt

• Chopped Pecans for garnish

Instructions:

Cake

1. Preheat oven to 350 degrees and grease a bundt cake pan with cooking spray.
2. In a bowl of stand up mixer add in the flour, white sugar and brown sugar, cinnamon and nutmeg, ginger, allspice, mix well until combined.
3. Add in pumpkin puree, butter and eggs, beat well until combined. Stir in the chocolate chips until combined.
4. Pour the batter into greased bundt cake pan and bake for 35 minutes until light golden brown. Let cake cool for 10 minutes before glazing..

Chocolate Ganache

1. In a saucepan over med high heat add in heavy cream and chocolate chips, Sale, cook and stir well until smooth and chocolate chips is melted.
2. Drizzle chocolate ganache over the cake and garnish with chopped pecans.