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Pumpkin Chocolate Harvest Cake

Serves: Makes 1 cake

Ingredients:

  • ⅔ cups softened butter or shortening
  • 2 cups sugar
  • 1 egg
  • 2 egg whites
  • 2 ⅓ cups flour
  • ½ teaspoon baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 ¼ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • 1 (15-ounce) can solid-pack pumpkin
  • ½ cup water
  • 3 tablespoons cocoa
  • 1 tablespoon water


Procedures:

Heat oven to 350° F (175° C). Grease and flour a Nordic Ware Bundt® pan; set aside.

In large bowl, beat butter and sugar until creamy. Add egg and egg whites; mix until well blended. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, pumpkin and ½ cup water; mix on low speed until blended, scraping bowl often. Increase speed to medium and beat 2 minutes.

Remove ¾ cup of the batter and put in a small bowl. Spoon remaining batter into prepared pan.

To reserved batter, add cocoa and 1 tablespoon water; stir to combine. Place spoonfuls of chocolate batter on top of batter in pan. Using a knife, swirl chocolate batter into pumpkin batter to marble. Bake 40-47 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan; remove from pan and cool complete.

by Nordic Ware

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Perfect for baking, stovetop cooking and more, this all-natural cocoa powder features a pure, intense cocoa taste with a rich, red mahogany color. Versatile cocoa powder is ideal for baking chocolate confections and adds complex, unexpected flavors to a... More About Valrhona Cocoa Powder »

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Ship On - 03/20/2018
 
 
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