Double Decker Chocolate-Pumpkin Piecaken

Preheat oven to 350ºF. Invert the bottoms of two 10” springform cake pans. Line with parchment paper and assemble pans. Set aside.

Mix cake batter according to directions.

Spread 2 cups of batter in the bottom of each pan. Carefully remove pie from tin and place in pan atop batter. Divide remaining batter equally amongst pans covering each pie to the top. If the pie floats up in the cake batter, lightly push down on it to sink it to the bottom of the mixture.

Bake cakes for 70 minutes or until a tester inserted into the middle,but not through the pie, comes out clean. If batter is still not set after 1 hour of baking, tightly cover pan with foil and continue baking until set. Remove cakes from oven and set on cooling rack and cool completely, removing outside ring of pan after 30 minutes.

Beat shortening with salt in the bowl of a stand mixer. Slowly add sugar beating on low. Add in milk and vanilla. Increase speed to high and whip until frosting is light and fluffy.

Place first cake layer on plate and evenly spread with frosting. Top with second layer of cake and frost completely, using an offset spatula to smooth top and sides. Place cake in fridge while ganache is being made.

Place cream and chocolate in a medium sized microwave safe bowl and microwave for 45 seconds at a time. Remove bowl and stir mixture between intervals until smooth. Stir in butter until fully incorporated. Set aside for 5 minutes to cool slightly before topping cake.

Pour ganache over top of cake. Using an offset spatula or butter knife, spread ganache to edges of cake and let drip down the sides. Let ganache set before serving.