Pumpkin Chocolate Marble Cake
Two classic fall flavors, pumpkin and chocolate, come together in a cake to be shared with family and friends.
45 min.prep time
2 cups sugar
4 teaspoons vanilla
1 cup canned pumpkin
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 (1-ounce) squares bittersweet baking chocolate, melted
1/3 cup buttermilk*
1/3 cup whipping cream
1 cup mini semi-sweet chocolate chips
Heat oven to 350°F. Spray 12-cup Bundt® pan with no-stick cooking spray; set aside.
Combine sugar, 1 cup butter and vanilla in large bowl; beat at medium speed until creamy. Add 1 egg at a time, beating well after each addition. Place 1 cup batter into medium bowl; set aside.
Add pumpkin to remaining batter in large bowl; beat at medium speed until well mixed. Add 1 3/4 cups flour, 1 teaspoon baking powder, salt, cinnamon, nutmeg and cloves. Beat at low speed until well mixed. Spoon half of pumpkin batter into prepared pan.
Add melted chocolate to reserved 1 cup batter; beat at medium speed until smooth. Add remaining 1/2 cup flour and 1/2 teaspoon baking powder; continue beating until well mixed. Add buttermilk; beat until well mixed.
Drop chocolate batter by tablespoonfuls over pumpkin batter in pan. Top with remaining pumpkin batter; spread to edges of pan. Using table knife, swirl chocolate batter into pumpkin batter.
Bake 50-60 minutes or until a few moist crumbs cling to toothpick inserted into center. Cool in pan 10 minutes. Invert onto serving plate; cool completely.
Place whipping cream in 2-cup glass measuring cup; microwave 45-50 seconds or until mixture comes to a boil; add chocolate chips. Let stand 1 minute; stir until smooth. Spread glaze over top of cake.
*Substitute 1 teaspoon vinegar or lemon juice and enough milk to equal 1/3 cup; let stand 5 minutes.
Leftover pumpkin can be stirred into softened vanilla ice cream. Stir 2/3 cup pumpkin into 1 pint ice cream. Add 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground ginger and dash of cloves. Spoon into resealable freezer container; freeze.