Chocolate Pumpkin Marble Cake

1 ½ c. butter, room temp.
3 c. sugar
6 large eggs
2 tsp. vanilla
1 ¼ c. canned pumpkin
2 ¾ c. flour
2 tsp. bkg. Powder
1/8 tsp. cloves
½ tsp. cinnamon
¼ tsp. nutmeg
1 tsp. salt
¾ c. unswt. cocoa
2/3 c. buttermilk


1. In large bowl beat butter and sugar on medium speed until well blended. Add eggs, one at a time, beating well after each. Beat in vanilla. Scrape half of mixture into another bowl.
2. Beat pumpkin into half of the butter mixture until well blended. With a spatula, add 1 ¾ cups flour, 1 tsp. baking powder, ½ tsp. salt, cinnamon, nutmeg, cloves. Fold in until just blended.
3. In another bowl, mix the remaining 1 c. flour, 1 tsp. baking powder, ½ tsp. salt, ¾ cups unsweetened cocoa powder. Add flour mix alternating with the buttermilk to the other half of the butter mixture (starting and ending with flour mix), beating after each addition until just blended.
4. Spoon half of the pumpkin batter into a buttered and floured bundt pan. Drop half the chocolate batter by spoonfuls over (but not completely covering) the pumpkin batter. Repeat to spoon the remaining pumpkin and chocolate batters into the pan. Gently run the blade of a butter knife around the center of the pan several times and then draw the knife across the width of the pan in 12 places to make swirl pattern.
5. Bake 350 degrees 50-60 min. Remove when skewer comes out with a few moist crumbs on it. Let cake cool 10 minutes in pan, then invert onto rack and cool completely.
6. Pour chocolate glaze over top letting it drip down sides. Let stand until set, about 2 hours or chill for 30 minutes.


Chocolate Glaze

4 oz. semi-sweet chocolate
½ c. whipping cream
1 T. butter
1 tsp. corn syrup
Bring 2 inches of water to a boil in a pan (or double boiler) and place chocolate mix on top. Stir occasionally
until melted and smooth.

This cake is SOOOO worth all of the work involved! So moist and tasty we love it!