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1
Heat oven to 350F Grease 12-cup fluted tube cake pan with shortening; lightly flour (or spray with baking spray with flour).
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2
In 1-quart saucepan, heat condensed milk and chocolate chips over medium-low heat, stirring occasionally, until chocolate is melted.
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3
Remove from heat; set aside.
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4
In medium bowl, mix flour, baking powder, baking soda, pumpkin pie spice and salt until blended; set aside.
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5
In large bowl, beat 1 1/2 cups butter, the granulated sugar and brown sugar with electric mixer on medium speed about 2 minutes or until well blended.
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6
Add eggs, one at a time, beating well after each addition.
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7
On low speed, beat in flour mixture in 3 additions alternately with pumpkin until well blended (batter will be thick).
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8
Spoon 2/3 of batter (about 5 cups) into pan, bringing batter up about 1 inch on tube and on outside edge of pan.
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9
Stir chocolate mixture; spoon into center of batter, being careful not to touch sides of pan.
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10
Spoon remaining cake batter (about 2 cups) over filling; smooth top.
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11
Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean and center of crack is dry to touch.
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12
Cool cake in pan 15 minutes.
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13
Remove from pan to cooling rack.
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14
Cool completely, about 1 hour.
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15
Place cooled cake on serving plate.
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16
In 1-quart saucepan, heat 1/4 cup butter over medium heat, stirring occasionally, until golden brown.
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17
Pour browned butter into medium bowl; stir in powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken as it cools).
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18
Let stand 1 to 2 minutes or until slightly cool; stir.
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19
Drizzle over cake.
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20
High Altitude (3500-6500 ft): Heat oven to 375F Bake 50 to 60 minutes.
