I wondered what to call this? Did I want to call it Pumpkin Chocolate Swirl Cake or Chocolate Pumpkin Swirl Cake? It's the fall and for those of you who are craving all things pumpkin this is for you. And for all you chocoholics, this recipe is for you too!
This recipe is based on a childhood favorite. Only the childhood favorite called for butterscotch pudding. And it was made from a boxed cake mix. In a pinch boxed cake mixes are great. But they're also filled with all sorts of not so great for you things, and a simple golden cake recipe is really so easy. So this is a healthier version (I use the term healthier a little loosely) of a childhood favorite.
3 cups sifted flour
2 1/2 tsp baking powder
1/2 tsp salt
1 3/4 cups sugar
2/3 cups olive oil
1 1/2 tsp vanilla
1 1/4 lowfat milk
1 can pumpkin puree
3/4 cup chocolate chips (optional)
1/8 cup chocolate syrup
2 tbs cocoa powder
1 1/2 tsp pumpkin pie spice
Preheat oven to 350 degrees. Grease a Bundt or Springform pan.
Sift together the baking powder, salt and flour and pumpkin pie spice. Set aside.
Cream sugar and olive oil together until light and airy.
Add the eggs and vanilla and mix well.
Slowly add the flour mixture, alternating with the milk, and mix well.
Fold in the pumpkin and mix well.
Divide batter into 2 equal parts. Set aside one half of the batter.
Place one half of the batter into another mixing bowl and add the cocoa powder and the syrup, mix well. If adding chocolate chips, add to the chocolate mixture.
In the cake pan alternately add the pumpkin and chocolate batters. Swirl if desired. It will swirl a bit on its own. With a spatula, gently even out the batter in the pan so that it is evenly distributed.
Place in oven for about 75 minutes, checking for doneness after an hour.
Let cool about 20 minutes before removing from pan.