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Pumpkin Chocolate Bundt Cake

Christine
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Ingredients
  

  • Pumpkin Cake:
  • 1 3/4 c. sugar
  • 3/4 c. canola oil
  • 2 large eggs
  • 1 1/4 c. canned pumpkin
  • 2 1/2 c. flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 3/4 tsp. salt
  • 1/4 tsp. ground cloves
  • Chocolate marble:
  • 1 pkg. 8 oz. cream cheese, softened
  • 1 large egg
  • 1/3 c. sugar
  • dash of salt
  • 3/4 c. semi-sweet chocolate chips melted
  • Glaze:
  • 1 c. powdered sugar
  • 2 Tbsp. milk more or less, depending on how thick or thin you want it

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit and grease (well) and lightly flour a 10 in. fluted bundt cake pan.
  • For the pumpkin cake, in the bowl of an electric mixer, cream together sugar, canola oil, and eggs. Add pumpkin and mix well.
  • In a separate bowl, stir together flour, baking soda, cinnamon, nutmeg, salt, and cloves. Add to pumpkin mixture and mix well. Set aside for a minute while you prepare the chocolate marble.
  • For the chocolate marble, in the bowl of an electric mixer, cream together cream cheese, egg, sugar and salt. Add melted chocolate chips and mix until smooth and creamy.
  • Pour 1/2 of the chocolate mixture into the bottom of the bundt cake pan and spread around evenly. Next, pour 1/2 of the pumpkin mixture over that and spread evenly around. Pour remaining half of the chocolate mixture over that and spread around evenly. Lastly, spread the last 1/2 of the pumpkin batter around.
  • Bake for approximately 60 minutes (mine was done in 56 minutes), or just until a toothpick inserted into the center comes out clean. Allow it to cool for 10 minutes in the bundt cake pan before carefully inverting it onto a wire cooling rack. Cool completely.
  • Prepare the glaze by whisking together powdered sugar and milk in a bowl. Drizzle over cooled cake and serve.