Pumpkin Chocolate Harvest Cake

Pumpkin Chocolate Harvest Cake
Recipe from Nordic Ware.

- 2/3 cups softened butter or shortening
- 2 cups sugar
- 1 egg
- 2 egg whites
- 2 1/3 cups flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/4 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 (15 oz) can solid pack pumpkin
- 1/2 cup water
- 3 tablespoons cocoa
- 1 tablespoon water

Heat oven to 350°F (175°C). Grease and flour pan; set aside. In large bowl, beat butter and sugar until creamy. Add egg and egg whites; mix until well blended. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, pumpkin and 1/2 cup water; mix on low speed until blended, scraping bowl often. Increase speed to medium and beat 2 minutes. Remove 3/4 cup of the batter and put in a small bowl. Spoon remaining batter into prepared pan. To reserved batter, add cocoa and 1 tablespoon water; stir to combine. Place spoonfuls of chocolate batter on top of batter in pan. Using a knife, swirl chocolate batter into pumpkin batter to marble. Bake 40-47 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan; remove from pan and cool completely.
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