Ingredients
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon ground ginger
4 large eggs
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Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan. Combine first 9 ingredients. In a separate bowl, beat eggs with an electric mixer at medium speed until foamy. Add pumpkin, oil and cereal, beating until combined. Add in dry ingredients, beating until moistened. Stir in chocolate chips and pecans. Pour batter into prepared pan. Bake cake for 1 hour or until a toothpick stuck into center of cake comes out clean. Let cool in pan on a wire rack for 15 minutes. Drizzle Simple Chocolate Gananche over top of cake. Arrange Little Ghosts around center of cake.
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution