Today is a very special day! It's Dessert Now, Dinner Later! 's 1 year blog-iversary!!! I want thank all of you, my fans, for keeping up with my kitchen adventures! You really make me look forward to blogging. I love reading your comments & seeing your support on facebook! Don't forget that I am now on Twitter, & since facebook is being so silly about how many of you see my posts, following me on Twitter might be a good idea.
Anyway, I was reminiscing about this last year of blogging & my first post one year ago today was a Spiced Pumpkin & Cream Cheese Streusel Topped Muffin. So I only thought it would be fitting to make another pumpkin & cream cheese dessert to celebrate! After all, it's almost Thanksgiving & I need to squeeze in all of the pumpkin goodness that I can. I found this darling marbled bundt cake & knew I had to make it. Chocolate compliments pumpkin so well, & this cake is moist & flavorful. It makes a lot of cake, so it's perfect for sharing or bringing to a family get-together. Plus it's pretty to look at.
Chocolate-Pumpkin Marble Cake with Cream Cheese Icing
Mixture for both Cakes (to split in half):
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 1/4 cup canola oil
- 5 large eggs
- 1 tsp vanilla
- Preheat oven to 350*F.
- Combine sugars with oil in a stand mixer using the whisk attachment. Add eggs, one at a time mixing thoroughly after each addition. Add vanilla. Split in half: pour half of the mixture into a separate bowl. *Mine was 3 cups, so 1 1/2 cups per bowl.
Pumpkin Cake:
- 1 1/4 cup pumpkin puree
- 1/3 cup buttermilk (or milk with 1/4 tsp lemon juice, let set for 5 minutes before using)
- 1 3/4 cup flour
- 1 Tbsp homemade pumpkin pie spice or store bought
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- In one of the sugar/oil mixture bowls, add the pumpkin puree & buttermilk. Whisk until combined. In a separate bowl, combine dry ingredients: flour, pumpkin pie spice, baking soda, baking powder & salt. Add to wet mixture until just incorporated. Mixture will be thick. Set aside.
Chocolate Cake:
- 1 cup buttermilk
- 1 cup flour
- 3/4 cup cocoa
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- In the other sugar/oil mixture bowl, add buttermilk. In a separate bowl combine dry ingredients: flour, cocoa, baking soda, baking powder & salt. Add to wet mixture until just incorporated. *The chocolate cake batter is much thinner than the thick pumpkin cake batter, but that is ok.
To Fill Bundt Pan:
- Grease & flour a bundt pan. (I use shortening & a paper towel, but you can use softened butter as well.)
- Spoon 1/3 pumpkin batter into the bottom of the bundt pan.
- Drop spoonfuls of chocolate batter, but don't cover the whole pumpkin layer.
- Alternate spoonfulls with the rest of both batters.
- Swirl with a knife & bake for 45-55 minutes. Check doneness with a toothpick in both chocolate & pumpkin batters. Let cool in pan for 10 minutes, then remove from pan & cool for another 10 minutes.
Cream Cheese Icing:
- 1/2 cup powdered sugar
- 4 oz cream cheese (I use Neufchatel)
- 1/2 tsp vanilla
- 2-4 Tbsp milk
- In a bowl with a hand mixer, blend powdered sugar & cream cheese until well blended. Beat in vanilla & milk 1 Tbsp at a time until desired consistency. Pour on warm cake. Let cake cool completely.
Today is a very special day! It's Dessert Now, Dinner Later! 's 1 year blog-iversary!!! I want thank all of you, my fans, for keeping up with my kitchen adventures! You really make me look forward to blogging. I love reading your comments & seeing your support on facebook! Don't forget that I am now on Twitter, & since facebook is being so silly about how many of you see my posts, following me on Twitter might be a good idea.
Anyway, I was reminiscing about this last year of blogging & my first post one year ago today was a Spiced Pumpkin & Cream Cheese Streusel Topped Muffin. So I only thought it would be fitting to make another pumpkin & cream cheese dessert to celebrate! After all, it's almost Thanksgiving & I need to squeeze in all of the pumpkin goodness that I can. I found this darling marbled bundt cake & knew I had to make it. Chocolate compliments pumpkin so well, & this cake is moist & flavorful. It makes a lot of cake, so it's perfect for sharing or bringing to a family get-together. Plus it's pretty to look at.
Chocolate-Pumpkin Marble Cake with Cream Cheese Icing
Mixture for both Cakes (to split in half):
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 1/4 cup canola oil
- 5 large eggs
- 1 tsp vanilla
- Preheat oven to 350*F.
- Combine sugars with oil in a stand mixer using the whisk attachment. Add eggs, one at a time mixing thoroughly after each addition. Add vanilla. Split in half: pour half of the mixture into a separate bowl. *Mine was 3 cups, so 1 1/2 cups per bowl.
Pumpkin Cake:
- 1 1/4 cup pumpkin puree
- 1/3 cup buttermilk (or milk with 1/4 tsp lemon juice, let set for 5 minutes before using)
- 1 3/4 cup flour
- 1 Tbsp homemade pumpkin pie spice or store bought
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- In one of the sugar/oil mixture bowls, add the pumpkin puree & buttermilk. Whisk until combined. In a separate bowl, combine dry ingredients: flour, pumpkin pie spice, baking soda, baking powder & salt. Add to wet mixture until just incorporated. Mixture will be thick. Set aside.
Chocolate Cake:
- 1 cup buttermilk
- 1 cup flour
- 3/4 cup cocoa
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- In the other sugar/oil mixture bowl, add buttermilk. In a separate bowl combine dry ingredients: flour, cocoa, baking soda, baking powder & salt. Add to wet mixture until just incorporated. *The chocolate cake batter is much thinner than the thick pumpkin cake batter, but that is ok.
To Fill Bundt Pan:
- Grease & flour a bundt pan. (I use shortening & a paper towel, but you can use softened butter as well.)
- Spoon 1/3 pumpkin batter into the bottom of the bundt pan.
- Drop spoonfuls of chocolate batter, but don't cover the whole pumpkin layer.
- Alternate spoonfulls with the rest of both batters.
- Swirl with a knife & bake for 45-55 minutes. Check doneness with a toothpick in both chocolate & pumpkin batters. Let cool in pan for 10 minutes, then remove from pan & cool for another 10 minutes.
Cream Cheese Icing:
- 1/2 cup powdered sugar
- 4 oz cream cheese (I use Neufchatel)
- 1/2 tsp vanilla
- 2-4 Tbsp milk
- In a bowl with a hand mixer, blend powdered sugar & cream cheese until well blended. Beat in vanilla & milk 1 Tbsp at a time until desired consistency. Pour on warm cake. Let cake cool completely.
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