I told my brother and his girlfriend what I was making. They asked me if I was going to blog about it. "Only if it's good", I replied. It occurred to me that I never mentioned to my readers that I don't blog about everything I make. Only the stuff that I think is really good. This recipe came recommended from a couple of friends. My little guy says "Nice cake. Delicious, sweet mama! Happy Birthday to you." I love that he finds it necessary to celebrate birthdays multiple times a year, heck sometimes even multiple times a day. He's got the right idea, no?
Back to the cake...the recipe is from here, but I simplified the directions. My cake isn't super orange, as I used fresh homemade pumpkin puree from sugar pumpkins and not canned stuff. It's yummy though!
Chocolate-Pumpkin Marble Cake with Cream Cheese GlazeCake:
- 1 cup sugar
- 1 cup packed dark brown sugar
- 1 1/2 cups unsalted butter, softened*
- 5 large eggs
- 1 tsp. vanilla
- 1 1/4 cups pumpkin puree
- 2 3/4 cups cake flour, divided
- 3 tsp. pumpkin pie spice
- 1 tsp. baking powder, divided
- 1/2 tsp. baking soda, divided
- 1 tsp. salt, divided
- 3/4 cup Dutch-processed unsweetened cocoa
- 1 1/3 cup regular or low-fat buttermilk, divided
- 1/2 cup powdered sugar
- 4 oz. (1/2 cup) regular or low-fat cream cheese (SOFTENED)
- 1/2 tsp. vanilla
- 3-4 tbsp. milk (or more if you want a thinner glaze)
1) Cream butter and sugar. Add eggs, vanilla. Beat.
2) Transfer 1/2 of batter into another bowl.
3) In BOWL 1, add pumpkin, 1/3 cup butter milk, pumpkin pie spice, 1/2 tsp. baking soda, 1/4 tsp. baking powder, 1/2 tsp. salt and 1 3/4 cup flour. Mix. Set aside.
4) In BOWL 2, add 1 c. buttermilk, 1/2 tsp. baking soda, 1/4 tsp. baking powder, 1/2 tsp salt, 3/4 cup cocoa and 1 cup flour. Mix.
5) Spoon 1/3 of pumpkin batter into greased bundt pan. Drop heaping tablespoons of chocolate and pumpkin on top in alternating fashion until both bowls of batter is gone. Gently swirl knife through batter.
6) Bake at 350 for 45-55 min. Turn out of pan and let cool for 15 minutes.
7) Make the glaze. Mix powdered sugar and cream cheese, beat in vanilla and milk, 1 tbsp. at time. Drizzle on the warm cake. Let cake cool completely.