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Pumpkin Chocolate Cake


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Member since 2006

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Ingredients

2 oz. unsweetened baking chocolate
3-1/2 C. flour
2 t. baking powder
1-1/2 t. cinnamon
1 t. ground ginger
1 t. baking soda
1/4 t. salt
2 sticks butter, softened
1 C. granulated sugar
1 C. packed light brown sugar
4 eggs
1 (15-16 oz.) can solid-pack pumpkin
1/3 C. reduced-fat sour cream

Brown-Sugar Frosting:
3/4 C. packed Dark brown sugar
1/2 stick butter, cut into pieces
1/4 C. milk
1 C. powdered sugar
1-1/2 t. vanilla


Grease & flour a 14-cup bundt pan


Melt Chocolate in a medium bowl in the microwave in High for 1 minute, then stir. repeat at 10-second intervals until completely melted & smooth (Or use double-boiler method of melting); Let cool.


In a medium bowl, stir together flour, powder, cinnamon, ginger, soda & salt until blended.


In a large bowl, with mixer on medium speed, beat butter & both sugars about 2 minutes, until fluffy. Add eggs, one at a time, beating well after each addition. On low speed, add flour mixture in three additions alternately with pumpkin until blended. Beat in sour cream.


Stir 1-1/3 C. batter into the melted chocolate. Spread 1-1/2 C. pumpkin batter evenly into prepared pan. Using about 1/3 the chocolate batter, drop 1/2 teaspoonfuls, leaving spaces between, on pumpkin batter, not touching edges of pan if possible. Repeat layers twice, spreading pumpkin layers evenly. End with pumpkin batter.


Bake at 350° for 50-60 minutes, or until a toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes before inverting cake on rack to cool completely.


Frosting:


In medium saucepan, bring sugar, butter & milk to a boil, stirring often. Boil 2 minutes, remove from heat, and let cool until bottom pf pan in comfortable to touch. Stir in powdered sugar & vanilla, drizzle over cake.


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