Pumpkin Chocolate Cake
  • 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
  1. Grease & flour a 14-cup bundt pan
  2. 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.
  3. In a medium bowl, stir together flour, powder, cinnamon, ginger, soda & salt until blended.
  4. 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.
  5. 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.
  6. 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.
  7. Frosting:
  8. 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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