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Why choose between chocolate cake and pumpkin cake when you can have both together!
Preheat the oven to 350 F.
In a large bowl, beat the butter, vanilla and sugar together until creamy. Beat in the eggs one at a time and then divide the batter into two bowls.
Into one of the bowls of batter, beat in the pumpkin puree. In a separate bowl sift together 1 3/4 cups of the flour, 1 teaspoon of the baking powder, 1/2 teaspoon of the salt and all the spices. Add the flour mixture to the pumpkin batter and mix just until incorporated. Set aside.
To make the chocolate half of the batter, whisk together the remaining cup of flour, teaspoon of baking powder, 1/2 teaspoon of salt and the cocoa powder. Alternate adding the flour mixture and the buttermilk into the other bowl of plain batter until blended.
Pour half the pumpkin batter into a greased and floured 12-cup bundt cake pan. Spoon half the chocolate batter over the pumpkin layer. Spoon another quarter of the pumpkin batter over the chocolate, then add all the remaining chocolate over that. And finally, add all of the remaining pumpkin over that. Swirl a butter knife through the cake mixture several times each way.
Bake in the preheated 350 F oven for approximately 1 hour or until a cake tester comes out clean. Remove cake from the oven and allow to cool thoroughly before inverting it out of the pan onto a cake plate.
Dust with powdered sugar, if desired. Makes approximately 12-16 servings.
(Adapted from Baker Street blog.)
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!