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

Ingredients

• 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

Instructions

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.