PUMPKIN CHOCOLATE SWIRL CAKE RECIPES
PUMPKIN-CHOCOLATE SWIRL CAKE | BETTER HOMES & GARDENS
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 2 hours 55 minutes
Prep Time 35 minutes
Number Of Ingredients 15
Steps:
- Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour a 10-inch fluted tube pan; set aside. In a medium bowl stir together flour, baking soda, cinnamon, nutmeg, salt, and cloves. In a small bowl combine pumpkin and milk. Set bowls aside.
- Preheat oven to 350°F. In an extra-large mixing bowl beat eggs, granulated sugar, brown sugar, 3/4 cup shortening, and vanilla with an electric mixer on medium speed for 2 minutes, scraping sides of bowl occasionally. Alternately add flour mixture and pumpkin mixture to egg mixture, beating on low speed after each addition just until combined. Divide batter in half.
- In a small microwave-safe bowl microwave 1 cup of the chocolate pieces on 100 percent power (high) for 1 to 2 minutes or until melted, stirring every 30 seconds. Stir melted chocolate into one-half of the batter. Spoon half of the plain pumpkin batter into the prepared pan. Gently spoon the chocolate batter over pumpkin batter in pan. Top with the remaining plain pumpkin batter. Using a table knife, swirl batters together to marble.
- Bake for 50 to 60 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover cake loosely with foil for the last 10 minutes of baking. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack.
- In a small microwave-safe bowl microwave the remaining 1/2 cup chocolate pieces and 1-1/2 teaspoons shortening on 100 percent power (high) for 1 to 2 minutes or until melted, stirring every 30 seconds. Drizzle melted chocolate over cake.
Nutrition Facts : Calories 479 calories, CarbohydrateContent 72 g, CholesterolContent 32 mg, FatContent 20 g, ProteinContent 5 g, SaturatedFatContent 7 g, SodiumContent 283 mg, SugarContent 48 g
ONE-BOWL PUMPKIN-CHOCOLATE SWIRL CAKE WITH CHOCOLATE ...
The surprise inside this pumpkin cake is a swirl of chocolate. Use your measuring cup to mix the chocolate into the batter so you don't have to wash another bowl.
Provided by Betty Crocker Kitchens
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
- In large bowl, beat cake mix, pumpkin, water, vegetable oil, eggs and pumpkin pie spice with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes.
- Pour 1 cup of the batter into the glass measuring cup you used for measuring the water and oil. Stir in the 1/3 cup semisweet chocolate and the baking cocoa until well combined. Pour half of the pumpkin batter into pan. Spoon chocolate batter over batter in pan. Top with remaining pumpkin batter.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
- In microwavable bowl, microwave cream uncovered on High 45 seconds to 1 minute or until cream just begins to simmer. Add the 1/2 cup semisweet chocolate to the cream, and stir until smooth. Cool 5 minutes. Drizzle over cake.
Nutrition Facts : Calories 190 , CarbohydrateContent 10 g, CholesterolContent 70 mg, FatContent 3 , FiberContent 2 g, ProteinContent 3 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 55 mg, SugarContent 3 g, TransFatContent 0 g
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