Averie Cooks

0 Cake - Preheat oven to 350F. Spray a 12-cup Bundt pan very well with floured cooking spray or grease and flour the pan; set aside.
1 To a large bowl, add the mix, pumpkin, eggs, oil, and mix with a handheld electric mixer on high speed for about 1 minute, or until combined.
2 Add the chocolate chips and stir in by hand.
3 Turn batter out into prepared pan and bake for about 36 to 40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
4 Allow cake to cool in pan on a wire rack for about 30 minutes before inverting onto a cake stand or serving platter.
5 Chocolate Ganache – To a medium, microwave-safe bowl or glass measuring cup, add the chocolate chips, cream, andheat until cream just begins to show signs of boiling, about 30 to 45 seconds.Stir until smooth and velvety.
6 Evenly drizzle the ganache over the cake. Ganache will set up a bit with time, but remains viscous and soft. Cake will keep airtight at room temp for up to 5 days.