Cake
Cake
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Chocolate Marbled Pumpkin Pound Cake
Level
Easy
Prep
20 minutes
Cook
50 minutes
Servings
18 servings
  • From The Weary Chef blog, this Chocolate Marbled Pumpkin Pound Cake is delectably dense and loaded with the delicious flavors of chocolate and pumpkin.
KEY INGREDIENTS
Toll House
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels 10 oz
NET WT 10 OZ (283 g)
Libby's
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin 15 oz
NET WT 15 oz (425 g)
INGREDIENTS
MAKE IT
Step 1
Preheat oven to 350° F. Spray 12-cup Bundt pan with cooking spray.
Step 2
Place morsels in large, microwave- safe bowl. Microwave for 30 seconds; STIR. Repeat until chocolate is melted. Set aside to cool.
Step 3
Combine flour, salt and baking soda in medium bowl. Whisk together eggs, oil and vanilla extract in large bowl. Add pumpkin, sugar and milk; mix well. Stir flour mixture into pumpkin mixture. Beat with an electric mixer on medium speed for 3 minutes.
Step 4
Stir 2 cups of pumpkin batter into melted chocolate.
Step 5
Pour 1/3 of remaining pumpkin batter into prepared pan. Pour half of the chocolate batter evenly on top. Repeat this step with half the remaining pumpkin batter and all of the remaining chocolate batter. Pour the rest of the pumpkin batter on top.
Step 6
Swirl the batter with a butter knife, reaching to the bottom and sides of pan to create a uniformed marbled pattern. Do not over mix batter!
Step 7
Bake for 50 to 60 minutes or until tooth pick inserted in cake comes out clean. Cool in pan for 10 minutes; invert onto wire rack. Serve warm or cool completely. Store tightly covered.
VARIATIONS
If using 29oz Libby’s Pure Pumpkin
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Double all ingredients
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