Pumpkin Spice Cake with Butterscotch Whipped Cream and Dark Chocolate Ganache

Serves at least 10

1 Duncan Hines Spice Cake mix
3/4 c. milk
3 eggs
1/3 c. oil
1 1/2 c. pumpkin

In a large bowl, combine all ingredients besides the pumpkin. Stir quickly to combine. Gently fold in the pumpkin. Divide batter into three greased cake pans. Bake at 350 for 25-30 minutes or until the top springs back lightly when touched.

Butterscotch Whipped Cream:
1 bag butterscotch chips

1 pint heavy whipping cream
1/3 c. powdered sugar
1 tsp. vanilla
1 tsp. butterscotch extract (optional)

Melt butterscotch chips in a microwave-safe bowl, 30 seconds at a time to prevent scorching. Stir between 30 second intervals.

In a mixing bowl, whip cream until it reaches the "stiff peak" stage. Then beat in powdered sugar and extracts until just combined. Gently fold in the melted butterscotch chips.

Dark Chocolate Ganache:
1/4 pint of heavy cream
1 bag of dark chocolate chips
pinch of kosher salt

In a saucepan, melt chocolate and cream together over low heat; stirring often. Once the chocolate has melted, add in a pinch of kosher salt.

Assembling the Cake:
Once the cake layers have cooled, slice off the top of each layer to make it have a flat top. Feel free to snack on these extra pieces. Then, place a cake layer on the bottom of a plate and spread the butterscotch whipped cream on top. Repeat with the other two layers. Pour the ganache over the top of the whole cake. Chill or serve immediately.