Marble Cake

Chocolate Pumpkin Marble Cake

Preheat oven to 350 degrees. 

In a small bowl combine:

• 1 3/4 C flour

• 1 tsp baking powder

• 1/2 tsp cinnamon

• 1/2 tsp nutmeg

• 1/2 tsp cloves

In a different bowl combine:

• 1 C flour

• 1 tsp baking powder

• 3/4 C Cocoa

In a large bowl cream together 1 1/2 C butter & 3 C sugar.  Add 6 eggs, one at a time, beating well after each addition.  Divide this mixture into half and pour each half into a medium mixing bowl.

To one bowl mix in 1 1/4 C pureed pumpkin and the bowl of spiced flour.  Set aside.

Have ready 2/3 C buttermilk.  Add the cocoa flour mixture alternately with the buttermilk to the other half of the butter mixture.

Into the bottom of a greased bundt pan, pour half of the pumpkin mixture.  Drop spoonfuls of the chocolate mixture on top of the pumpkin mixture, not quite covering the entire pumpkin mixture.  Repeat with the remaining pumpkin mixture then chocolate mixture.  Run a knife throug the batter in several directions.

Bake for 1 hour or until a toothpick comes out mostly clean (very moist a few crumbs will stick).  Allow to cool 10 minutes in the pan before inverting onto a rack to cool completely.

Glaze:

Combine in top of double boiler:

• 4 ounces chopped semi-sweet chocolate

• 1/2 C whipping cream

• 1 TBSP butter

• 1 tsp light corn syrup

Melt everything together.  Pour over cake and allow to stand.

Notes: I used salted butter, therefore I didn’t add any additional salt to the cake – if you use unsalted butter you may want to add a bit.  The glaze I felt made too much for the cake – but since I made the cake the night before Jeff and I ate the remaining warm glaze on some ice cream, that’s a hint for your own use.