Recipes

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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