Pumpkin Chocolate Chip Sour Cream Cake

Preheat oven to 350° F. Grease and flour a 10-inch tube or regular bundt pan. (Make sure the pan is well greased or you are not going to have a whole cake!)

Mix dry cake mix, pudding mix, and oil. Add eggs one at a time, beating well after each addition. Add vanilla, sour cream, pumpkin puree, cinnamon, and nutmeg if using. Stir until well combined.

Pour half of batter into a medium-sized mixing bowl; set aside. To remaining batter, add chocolate syrup and chocolate chips. Mix well.

Pour half of plain batter into prepared pan. Next, top with half of chocolate batter, then add remaining plain batter; then chocolate batter. Cut through batter with knife to marbleize.

Bake for 1 hour or until moist crumbs stick to a toothpick or cake tester when inserted. Note: You don’t want to over bake this cake, so I recommend checking for doneness around the 45-minute mark.

Cool on wire rack completely before inverting cake onto serving plate. To invert cake, run knife around edges of the cake. Then, place serving plate on top of pan and flip over.

Note: If you want, you could make a glaze or ganache (a chocolate glaze would be good!) for topping, but this cake is quite good without it. I only made—okay, attempted to make—a white chocolate ganache for appearances’ sake.