Try this Chocolate-Pumpkin Marble Cake recipe, or contribute your own.
Suggest a better description1. In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. Scrape half the mixture int another bowl.
2. To make the pumpkin batter. Beat pumpkin into half the butter mixture until well blended. In another bowl, stir together 1 ¾ cups of the flour, 1 teaspoon baking powder, ½ teaspoon salt , cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible spatula until just blended.
3. To make chocolate batter. In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, ½ teaspoon salt, and cocoa. Add the flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after ac addition just until blended.
4. Spoon half the pumpkin batter into a buttered and floured 12-cup Bundt-cake pan. Drop half the chocolate baiter by spoonfuls over (not entirely covering ) the pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into the pan. Gently run the blade of butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10 to 12 places to swirl batters.
5. Bake in a 350 degree regular or 325 degree convection oven until wooden skewer inserted into the center of cake comes out with a few moist crumbs attached, 55 to 60 minutes. Let cake cool 10 minutes in the pan, then invert onto a rack, lift off pan, and cool cake completely.
6. pour warm chocolate glaze over the top of the cake, letting it drop down the sides Sprinkle glaze with peanuts if desired. Lt stand until the glaze is set, about 2 hours or chill 30 minutes.
Chocolate glaze:
In a double boiler combine and heat 4 oz of semisweet chocolate, ½ cup whipping cream, 1 tablespoon butter and 1 teaspoon corn syrup until melted, stirring occasionally.
Prep and cook time: about 1 ½ hours, plus at least 2 hours to cool.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 532 | ||
Calories from Fat: 333 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37g | 49 % | |
Saturated Fat 19.3g | 96 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 276.1mg | 85 % | |
Sodium 14117.9mg | 487 % | |
Potassium 285.2mg | 8 % | |
Total Carbohydrate 39.5g | 12 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 35g | ||
Protein 13.3g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 532
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