Old Recipe – Pumpkin Cake

• Preheat oven to 350. Grease a Bundt pan.

Base Batter

• First, make the Base batter. Beat the butter and sugar until light and fluffy.
• Add the eggs one at a time and beat well after each.
• Add in 2 t. of vanilla.
• Separate the base batter into two bowls, with about half the batter in each bowl.

Pumpkin Batter

• Combine the flour, baking powder, salt, cinnamon and nutmeg into a small bowl and mix well.
• Add the flour mixture two one of the batter bowls, along with the pumpkin puree. Mix until just combined.

Chocolate Batter

• Combine the flour, baking powder, salt and cocoa powder in a small bowl and mix well.
• Add this flour mixture to the second batter bowl and stir until just combined.

Baking the Cake

• Pour half the Pumpkin batter in the Bundt pan. Top with half the Chocolate Batter. Repeat layers.
• Take a knife and swirl the batters to mix them if desired.
• Bake for 60-70 minutes until a wooden skewer inserted in the center comes out clean. Let it cool for 10 minutes, and then invert the pan.
• Once the cake cools completely top it with the chocolate glaze.

Chocolate Glaze

• Combine the chocolate squares and butter in a microwave safe bowl. Microwave for 30 seconds.
• Stir and continue to microwave for 10 seconds at a time until it is smooth and melted.
• Stir in the corn syrup and drizzle the glaze over the cake. The glaze will harden in a few hours.