Dark Chocolate and Pumpkin Swirl Cake

This recipe, Dark Chocolate and Pumpkin Swirl Cake, was in the November issue of Better Homes and Gardens.  With Thanksgiving only weeks away, it might be something that you will add to your dessert table.

Dark Chocolate and Pumpkin Swirl Cake Recipe

Dark Chocolate and Pumpkin Swirl Cake

1 ¾ cups flour

2 tsp. pumpkin pie spice

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

2 large eggs

1 ¼ cups sugar

½ cup unsalted butter, melted

½ cup buttermilk

2 tsp. vanilla

1 cup canned pumpkin

3 oz. dark chocolate, melted

2 Tbsp. unsweetened cocoa powder

1 ½ cups powdered sugar

1 tsp. finely shredded orange peel

2 to 3 Tbsp. milk or orange juice

 

Preheat oven to 350 F.  Coat a 9×5 inch pan with nonstick cooking spray.  Line pan with parchment; coat with nonstick cooking spray; set aside.

In a large bowl whisk together flour, spice, baking powder, baking soda and salt; set aside.

In a medium bowl, whisk together eggs and sugar.  Add butter, buttermilk and vanilla.  Whisk until combined.  Fold in pumpkin.

Add wet ingredients to dry ingredients all at once; whisk just until no lumps remain.

Divide batter in half.  Add melted chocolate and cocoa powder to half to batter; stir to combine.

Alternately add batters to pan.  Using a knife, swirl through batter.  Bake 55 to 65 minutes until cake has risen and cracked, and a toothpick inserted near center comes out clean.  Remove; let cool 20 minutes.  Invert onto wire rack; cool completely.

For orange glaze, in a small bowl stir together powdered sugar, orange peel and orange juice.  Spoon over cooled cake.            12 servings

 

(Recipe for Dark Chocolate and Pumpkin Swirl Cake was in www.tasteofhome.com, 2014)