Chocolate Pumpkin Bundt Cake

• Vegetarian

• Produce

  • 1 1/4 cup Pumpkin, canned

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Cinnamon
  • 3/4 cup Cocoa powder
  • 2 3/4 cup Flour
  • 1/4 tsp Nutmeg
  • 1 tsp Salt
  • 2 cup Sugar
  • 2 tsp Vanilla

• Dairy

  • 1 1/2 cup Butter

Found on upstateramblings.com

Description

Ingredients

• 1½ c. butter
• 2 c. sugar
• 6 eggs
• 2 t. vanilla
• 1¼ c. canned pumpkin
• 1¾ c. flour
• 1 t. baking powder
• ½ t. salt
• ½ t.cinnamon
• ¼ t. nutmeg
• 1 c. flour
• 1 t. baking powder
• ½ t. salt
• ¾ c. cocoa powder

Directions

• Preheat oven to 350. Grease and flour a Bundt pan.
• First, make the Base batter. Beat the butter and sugar until light and fluffy.
• Add the eggs one at a time and beat well after each.
• Add in 2 t. of vanilla.
• Separate the base batter into two bowls, with about half the batter in each bowl.
• In one bowl add in the Pumpkin Batter ingredients and mix well. You could also add a little orange food coloring to make the color more dramatic.
• In the other bowl mix in the chocolate batter ingredients.
• Pour half the Pumpkin batter in the Bundt pan. Top with half the Chocolate Batter. Repeat layers.
• Take a knife and swirl the batters to mix them.
• Bake for 60-70 minutes until a wooden skewer inserted in the center comes out clean. Let it cool for 10 minutes, and then invert the pan.
• Top with chocolate glaze (below) after the cake cools.