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Cake Ingredients
2/3 cups butter, softened
2 cups sugar
1 egg
2 egg whites
2 1/3 cups flour
1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 (15 oz. can) pure pumpkin
1/2 cup water
3 Tablespoons cocoa powder
1 Tablespoon water
Directions
Heat oven to 350 degrees.
Grease and flour bundt pan, set aside.
In a large bowl, beat softened butter and sugar until creamy.
Add egg and egg whites, mix well.
Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, pumpkin and a 1/2 cup water. Mix on low speed until blended, scraping sides of bowl often. Increase speed to medium for another 2 minutes.
Remove about 3/4 cup of the batter, place in small bowl, set aside.
Spoon remaining batter into bundt pan.
To reserved batter add cocoa powder and 1 tablespoon water. Stir to combine.
Place spoonfuls of chocolate batter on top of pumpkin batter.
Using a knife, swirl chocolate batter into pumpkin batter to marble.
Bake 45 minutes or until toothpick inserted comes out clean.
Cool for 10 minutes in pan, remove from pan to invert onto wire rack
and let cool completely.
Bourbon-Pecan Glaze
Makes about *½ cup
*Double this amount of glaze if desired
¼ cup firmly packed brown sugar
2 tablespoons unsalted butter
1 tablespoon maple syrup
*2 teaspoons bourbon (* substitute 1 teaspoon vanilla if preferred)
1/4 - 1/3 cup chopped pecans
In small saucepan, stir together brown sugar, butter and maple syrup. Bring to boil over medium heat. Reduce heat and simmer for 2 minutes. Stir in pecans. Remove from heat and stir in bourbon. Pour warm glaze over cake immediately.