Sunday, October 13, 2013

Pumpkin Chocolate Bundt Cake

The above picture does not do this cake justice.  This is one of the moistest, simple yet delicious tasting cakes I have made.  Making this made me realize how much I love a bundt cake. There is just something about it. 

Anyways, my love of pumpkin continues with this recipe, and if you are a pumpkin lover, I suggest you give this one a try. 

Marbled Pumpkin-Chocolate Bundt Cake
 Serves: 12

  • 2⅔ cup(s) all-purpose flour
  • 2 teaspoon(s) baking powder
  • 2 teaspoon(s) baking soda
  • 1 teaspoon salt
  • 2 stick(s) (1 cup) butter, softened
  • 1¾ cup(s) granulated sugar
  • 4 large eggs, at room temperature
  • 2⅓ cup(s) canned 100% pure pumpkin
  • 6 ounce(s) semisweet baking chocolate, melted as pkg directs and cooled
  • 2 teaspoon(s) vanilla extract
  • 2 teaspoon(s) pumpkin pie spice
  • Garnish: confectioners’ sugar

  1. Heat oven to 350°F. Coat a 10-in.-diameter (12-cup) bundt pan with nonstick spray.
  2. Mix flour, baking powder, baking soda and salt in a medium bowl. Beat butter and sugar in a large bowl with mixer on high speed 3 minutes or until pale and fluffy. On medium speed, beat in eggs, 1 at a time. On low speed, beat in pumpkin (mixture will look curdled), then flour mixture until just blended.
  3. Pour 1⁄2 the batter into another bowl. Stir melted chocolate, then vanilla into 1 bowl, pie spice into the other. Alternating batters, drop large spoonfuls into bundt pan. Run a knife through batters to marbleize. Smooth the top.
  4. Bake 1 hour or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes (cake may settle a bit). Invert cake on rack. Turn cake right side up and cool completely.
  5. To serve: Place on a large cake plate; surround with pumpkins and leaves. Sprinkle with confectioners’ sugar.

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