Pumpkin Chocolate Marble Cake
Chocolate and Pumpkin swirled together makes this cake absolutely delicious!
Make This Recipe
- 2 cups sugar
- 1 cup Land O Lakes® Butter, softened
- 4 teaspoons vanilla
- 4 Eggland's Best Eggs (large)
- 1 cup mashed cooked 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 Heavy Whipping Cream
- 1 cup mini semi-sweet chocolate chips
Heat oven to 350°F. Spray a bundt pan with no-stick cooking spray; set aside.
Combine sugar, butter and vanilla in bowl; beat at medium speed until creamy. Add 1 egg at a time, beating well after each addition.
Place 1 cup batter into another bowl; set aside.
Add pumpkin to remaining batter in 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.
Swirl chocolate batter into pumpkin batter with a table knife.
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.
Pour 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 and enjoy!
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 slice|
|Saturated Fat||11 g|
|Dietary Fiber||1 g|