Pumpkin Chocolate Harvest Cake
By Nordic Ware
Pumpkin Chocolate Harvest Cake
By Nordic Ware
Yield/Serves:
Makes 1 cake
- 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
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.
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.