Tunnel of Fudge Pumpkin Cake
"This recipe kept popping up on several recipe sites that I visit. Chocolate and pumpkin, sounds delicious together."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (158.7 g)
- Calories 502
- Total Fat - 24 g
- Saturated Fat - 8.1 g
- Cholesterol - 118.3 mg
- Sodium - 330.4 mg
- Total Carbohydrate - 61.1 g
- Dietary Fiber - 1.6 g
- Sugars - 4.1 g
- Protein - 13.4 g
- Calcium - 185.1 mg
- Iron - 2.8 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oven to 350F. Grease a 12-cup Bundt pan, then dust with flour or cocoa.
Step 2
In a medium bowl, stir together the flour, cocoa, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.
Step 3
In a large mixing bowl (KitchenAid mixer), cream the butter, sugars, and vanilla until fluffy.
Step 4
Add eggs (one at a time), beating well after each addition.
Step 5
On low speed, alternately add dry ingredients and pumpkin.
Step 6
Scoop 1 cup batter into a small bowl. Mix in melted chocolate.
Step 7
Pour about 3 cups of the pumpkin batter into Bundt pan. Make a small groove in the center of the batter, creating a ring. Spoon or pour the chocolate batter into the groove. Top with the remaining batter, smoothing the top.
Step 8
Bake 45-50 minutes or until toothpick comes out clean. Cool on wire rack for 15 minutes then remove from pan and cool completely.
Step 9
Prepare chocolate glaze: In saucepan, bring cream to a boil. Remove from heat. Add chocolate chips and butter. Stir until smooth. Cool about an hour or until thick and pourable.
Tips
No special items needed.
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