Marbled Chocolate Bundt Cake

[Raquelita]

Marbled Chocolate Bundt Cake
(from Woman’s Day magazine)

2 and 2/3 c flour
2 tsp each baking powder and baking soda
1 tsp salt
2 sticks (1 c) butter, softened
1 3/4 c sugar
4 large eggs, room temperature
1 1/3 c canned pure pumpkin
6 oz semi-sweet baking chocolate, melted and cooled
2 tsp vanilla extract
2 tsp pumpkin pie spice*

Heat oven to 350 degrees and coat 10” diameter bundt pan with nonstick spray. Mix flour, baking powder and soda, and salt in a medium bowl. Beat butter and sugar in a large bowl with mixer on high speed, 3 m or until pale and fluffy. On medium speed, neat in egss one at a time. On low speed, beat in pumpkin (mixture will look curdled), then flour mixture until everything is well blended.

Pour ½ the batter into another bowl. Stir melted chocolate then vanilla into one bowl of batter and pumpkin pie spice into the other. Alternating batters, drop large spoonfuls into bundt pan. Run a knife through batters to marbleize, then smooth the top.

Bake 1 hour or until done. Cool in pan on wire rack for 15 m, the invert on rack and remove in order to cool completely.

*1 teaspoon of pumpkin pie spice = 1/8 teaspoon of ground nutmeg, 1/2 teaspoon of cinnamon, 1/4 teaspoon of ground ginger, 1/8 teaspoon of ground allspice or ground cloves… well blended.