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Pumpkin Cake

2 ounces unsweetened baking chocolate
3 1/2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup sugar
1 cup packed light brown sugar
4 large eggs
16 ounces solid-packed pumpkin
1/3 cup sour cream

3/4 cup packed dark brown sugar
1/4 cup butter, cut in pieces
1/4 cup milk
1 cup confectioners' sugar
1 1/2 teaspoons vanilla

Oven to 350 degrees. Grease and flour a 14 cup bundt pan.

Melt chocolate in a med. bowl in microwave on HIGH 1 min., then
stir. Repeat at 10 sec. intervals until completely melted and
smooth. (Or melt chocolate in a saucepan over low heat, stirring
until smooth.) Let cool. In a med. bowl, stir flour, baking powder,
baking soda, cinnamon, ginger and salt until blended.

Beat butter and both sugars in a large bowl with mixer on med.
speed until fluffy, about 2 min. add eggs, 1 at a time, beating
well after each addition. On low speed, add flour mixture in 3
additions alternately with pumpkin until blended. Beat in sour
cream. Stir 1 1/3 cup batter into melted chocolate. spread 1 1/2
cup pumpkin batter evenly in pan. Using about 1/3 of the chocolate
batter, drop 1/2 teaspoons, leaving spaces between, on pumpkin
batter, not touching edges of pan, if possible. Repeat layers twice,
spreading pumpkin layers evenly. End with pumpkin batter. Bake
for 50-60 min. or until toothpick inserted comes out clean. Cool
cake in pan on a wire rack for 15 min. before inverting cake on
rack to cool completely.

Frosting: Bring brown sugar, butter and milk to a boil in a med.
saucepan, stirring often. Boil 2 min., remove from heat and let
cool until bottom of pan is comfortable to touch. Add confectioners'
sugar and vanilla and beat on med. speed until smooth and thick
enough to drizzle over cake, but not stiff. Spoon over cake, letting
some drip down sides. Let stand until frosting sets.


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