LEMON CHOCOLATE CHIP POUND CAKE: National Chocolate Chip Day!

Lemon Chocolate Chip Pound Cake is perfect to celebrate National Chocolate Chip Day. I use chocolate chips in just about every bake. I always have them in my pantry!

I have an abundance of Meyer lemons in my garden all year round, and I'm always looking for new recipes. Here's a great recipe that combines citrus and chocolate, a favorite taste combo. And, if you want to make this 'look' fancy, you can make these pound cakes in one of these three NordicWare pans. The pans will create a luscious loaf (loaves) with 3-D citrus or citrus fruit blossoms. Amazing! If you want to decorate, just add a simple glaze or sprinkling of confectioners sugar to define the design. Pans are made of cast-aluminum. Great for baking! Available at Williams Sonoma, Amazon, and other baking supply places.

NordicWare Mini Citrus Cakelet Pan

 Nordic Ware Citrus Loaf Pan

Nordic Ware Citrus Blossom Loaf Pan

Lemon Chocolate Chip Pound Cake

Ingredients
1-1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
1 tsp pure vanilla extract
2 large eggs
2 Tbsp grated lemon peel (lemon zest)
1/2 cups buttermilk
1 cup dark chocolate chips (use mini-chips if you're using the small pans)
1 1/2 Tbsp fresh lemon juice

Directions
Preheat oven to 350° F.  Butter and flour any of above pans (or regular 9 x 5 x 3 loaf pan).
Sift dry ingredients (not including chocolate chips).
In large bowl, cream butter, sugar, and lemon zest in mixer. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon juice mix until blended. Gradually (on low) beat in flour mixture alternately with buttermilk.
Stir in chocolate chips.
Pour into prepared pan.
Bake for 50 minutes or until wooden pick inserted in cake comes out clean.
Cool in pan on wire rack for 10 minutes.
Let stand for 5 minutes. Invert onto plate.

Glaze or sprinkle with powder sugar, if desired.

S'MORES SWIRL BUNDT CAKE: National S'mores Day!

Summertime and the Living is Easy. A perfect time for S'mores, but not just any S'mores. In honor of today's food holiday, National S'mores Day, here's a new twist on S'mores: S'mores Swirl Bundt Cake. I found this recipe in an old issue of Country Living Magazine. I enjoy their recipes and articles, and this recipe is so easy to make and the final product is delicious. I've adapted this recipe by reducing the sugar in the cake because I thought it was a bit too sweet.

S'MORES SWIRL BUNDT CAKE

Ingredients 

Nonstick baking spray, for pan 

2 cups all-purpose flour, spooned and leveled 

2 1/4 tsp baking powder 

1 1/2 tsp kosher salt 

3/4 cup unsalted butter, at room temperature 

1 - 1 1/4 cup sugar 

4 large eggs, at room temperature 

1 Tbsp pure vanilla extract 

3/4 cup whole milk 

1/2 cup unsweetened cocoa, sifted 

1/2 cup fine graham cracker crumbs (from about 2 1/2 crackers) 

Chocolate sauce, crushed graham crackers, and mini-marshmallows, for serving 

Directions 

Preheat oven to 350°F with rack in the middle position. Coat a 10- to 12-cup Nordic Ware Bundt pan with baking spray. Whisk together flour, baking powder, and salt in a bowl. 

Beat butter and sugar with electric mixer on medium speed until light and fluffy, 2 to 4 minutes. Add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and milk alternately, beginning and ending with flour mixture. Transfer half the batter to second bowl. Add cocoa; stir until fully incorporated. Fold graham crumbs into remaining batter. 

Transfer batters to separate plastic zip-top or pastry bags. Cut a 3/4-inch opening in one corner of each bag. Pipe alternating batters into grooves of prepared pan. Squeeze remaining batter in piles on top, alternating colors, then swirl with a butter knife. 

Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in pan on wire rack for 15 minutes, then invert onto wire rack to cool. Drizzle with chocolate sauce and sprinkle with graham crackers and mini-marshmallows.

CHOCOLATE PUMPKIN MARBLE BUNDT CAKE: National Bundt Day! Perfect for Thanksgiving!

Today is National Bundt Day. According to Nordic Ware, the original makers of the Bundt Pan, "if there is a kitchen in the home, there is a Bundt pan." Even if there's not one in your pantry, I think my kitchen makes up for it. I have all kinds of bundt pans. I find the shapes so versatile and fun. I'm always buying unique bundt pans at the Flea Market, Estate Sales, or the White Elephant Sale. Because of the popularity of the Bundt pan, Nordic Ware designated November 15 as National Bundt Day several years ago.

Want to make this for Thanksgiving? Here are some great Nordic Ware Pumpkin Bundt Pans!

For National Bundt Day, here's a recipe from Sunset Magazine (Charity Ferreira: 2003) for Chocolate Pumpkin Marble Bundt Cake. This marbled bundt cake features two separate batters: chocolate and pumpkin. The original recipe calls for a chocolate glaze, but that's optional. The cake is rich enough as it is.

CHOCOLATE PUMPKIN MARBLE BUNDT CAKE

Ingredients:
1-1/2 cups (3/4 lb.) unsalted butter, room temperature
3 cups sugar
6 large eggs
2 teaspoons vanilla
1 1/4 cups canned pumpkin (I use an all natural canned pumpkin without spices)
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup Dutch-processed unsweetened cocoa
2/3 cup buttermilk

Directions
In large bowl, with mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at time, beating well after each addition. Beat in vanilla. Scrape half mixture into another bowl.

To make pumpkin batter: Beat pumpkin into half the butter mixture until well blended. In another bowl, stir together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and beat on low speed or fold in with flexible spatula just until blended.

To make chocolate batter: In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and cocoa. Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.

Spoon half pumpkin batter into a buttered and floured 12-cup bundt-cake pan. Drop half of the chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10 to 12 places to swirl batters.

Bake in 350° regular or 325° convection oven until wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55 to 60 minutes. Let cake cool 10 minutes in pan, then invert onto rack, lift off pan, and cool cake completely.

Nordic Ware: Turkey Bundt Pan

CHOCOLATE PUMPKIN MARBLE BUNDT CAKE: National Bundt Day

Today is National Bundt Day. 

 According to Nordic Ware, the original makers of the Bundt Pan, "if there is a kitchen in the home, there is a Bundt pan." Even if there's not one in your pantry, I think my kitchen makes up the difference. I have all kinds of bundt pans. I find the shapes so versatile and fun. I'm always buying unique bundt pans at the Flea Market or the White Elephant Sale. Because of the popularity of the Bundt pan, Nordic Ware designated November 15 as National Bundt Day several years ago.

Want to make this for Thanksgiving? Here are some great Nordic Ware Pumpkin Bundt Pans!

And in keeping with the National Bundt Day Holiday Spirit, here's a recipe from Sunset Magazine (Charity Ferreira: 2003) for Chocolate Pumpkin Marble Bundt Cake. This marbled bundt cake features two separate batters: chocolate and pumpkin. The original recipe calls for a chocolate glaze, but that's optional. The cake is rich enough as it is.

CHOCOLATE PUMPKIN MARBLE BUNDT CAKE

Ingredients:
1-1/2 cups (3/4 lb.) unsalted butter, room temperature
3 cups sugar
6 large eggs
2 teaspoons vanilla
1 1/4 cups canned pumpkin (I use an all natural canned pumpkin-But Libby's works well, too)
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup Dutch-processed unsweetened cocoa
2/3 cup buttermilk

Directions
In large bowl, with mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at time, beating well after each addition. Beat in vanilla. Scrape half mixture into another bowl.

To make pumpkin batter: Beat pumpkin into half the butter mixture until well blended. In another bowl, stir together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and beat on low speed or fold in with flexible spatula just until blended.

To make chocolate batter: In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and cocoa. Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.

Spoon half pumpkin batter into a buttered and floured 12-cup bundt-cake pan. Drop half chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10 to 12 places to swirl batters.

Bake in 350° regular or 325° convection oven until wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55 to 60 minutes. Let cake cool 10 minutes in pan, then invert onto rack, lift off pan, and cool cake completely.

Nordic Ware: Turkey Bundt Pan

CHOCOLATE PUMPKIN MARBLE BUNDT CAKE: National Bundt Day

Today is National Bundt Day. According to Nordic Ware, the original makers of the Bundt Pan, "if there is a kitchen in the home, there is a Bundt pan." Even if there's not one in your pantry, I think my kitchen makes up the difference. I have all kinds of bundt pans. I find the shapes so versatile and fun. I'm always buying unique bundt pans at the Flea Market or the White Elephant Sale. Because of the popularity of the Bundt pan, Nordic Ware designated November 15 as National Bundt Day several years ago.

Here are some Nordic Ware Pumpkin Bundt Pans for Thanksgiving!

Nordic Ware: Great Pumpkin Bundt Pan

And in keeping with the National Bundt Day Holiday Spirit, here's a recipe from Sunset Magazine (Charity Ferreira: 2003) for Chocolate Pumpkin Marble Bundt Cake. This marbled bundt cake features two separate batters: chocolate and pumpkin. The original recipe calls for a chocolate glaze, but that's optional. The cake is rich enough as it is.

CHOCOLATE PUMPKIN MARBLE BUNDT CAKE

Ingredients:
1-1/2 cups (3/4 lb.) sweet butter, room temperature
3 cups sugar
6 large eggs
2 teaspoons vanilla
1 1/4 cups canned pumpkin (I use an all natural canned pumpkin)
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup Dutch-processed unsweetened cocoa
2/3 cup buttermilk

Directions
In large bowl, with mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at time, beating well after each addition. Beat in vanilla. Scrape half mixture into another bowl.

To make pumpkin batter: Beat pumpkin into half the butter mixture until well blended. In another bowl, stir together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and beat on low speed or fold in with flexible spatula just until blended.

To make chocolate batter: In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and cocoa. Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.

Spoon half pumpkin batter into a buttered and floured 12-cup bundt-cake pan. Drop half chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10 to 12 places to swirl batters.

Bake in 350° regular or 325° convection oven until wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55 to 60 minutes. Let cake cool 10 minutes in pan, then invert onto rack, lift off pan, and cool cake completely.

Nordic Ware: Turkey Bundt Pan

LEMON CHOCOLATE CHIP POUND CAKE: National Pound Cake Day

I have an abundance of Meyer lemons in my garden all year round, and I'm always looking for new recipes. Here's a great recipe that combines citrus and chocolate, a favorite combo. Lemon Chocolate Chip Pound Cake is perfect to celebrate today's Food Holiday: National Pound Cake Day. And, if you want to make this 'look' fancy, you can make these pound cakes in one of these three NordicWare pans. The pans will create a luscious loaf (loaves) with 3-D citrus or citrus fruit blossoms. Amazing! If you want to decorate, just add a simple glaze or sprinkling of confectioners sugar to define the design. Pans are made of cast-aluminum. Great for baking! Available at Williams Sonoma, Amazon, and other baking supply places.

NordicWare Mini Citrus Cakelet Pan

 Nordic Ware Citrus Loaf Pan

Nordic Ware Citrus Blossom Loaf Pan

Lemon Chocolate Chip Pound Cake

Ingredients
1-1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
1 tsp vanilla extract
2 large eggs
2 Tbsp grated lemon peel (lemon zest)
1/2 cups buttermilk
1 cup dark chocolate chips (use mini-chips if you're making the small pans)
1 1/2 Tbsp fresh lemon juice

Directions
Preheat oven to 350° F.  Butter and flour any of above pans (or regular 9 x 5 x 3 loaf pan).
Sift dry ingredients (not including chocolate chips).
In large bowl, cream butter, sugar, and lemon zest in mixer. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon juice mix until blended. Gradually (on low) beat in flour mixture alternately with buttermilk.
Stir in chocolate chips.
Pour into prepared pan.
Bake for 50 minutes or until wooden pick inserted in cake comes out clean.
Cool in pan on wire rack for 10 minutes.
Let stand for 5 minutes. Invert onto plate.

Glaze or sprinkle with powder sugar, if desired.

HAUNTED SKULL DARK CHOCOLATE CAKES: HALLOWEEN

I love Nordicware pans. So creative in shapes and sizes. Not surprisingly the Skull Cakepans are favorites. I particularly like the Skull Cakelette Pan...and Nordicware has a great recipe for Haunted Skull Dark Chocolate Cakes on its website that works well with this pan! Dark Chocolate Skull Cakes are perfect for Halloween!

HAUNTED SKULL DARK CHOCOLATE CAKES

Ingredients 

For cakeletes: 
1 1/2 cups all purpose flour
1/2 cup cake flour
1 cup extra-dark cocoa powder
2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups butter, softened
1 cup granulated sugar
3/4 cup dark brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 teaspoon orange extract
1/2 teaspoon Fiori di Sicila
1 cup buttermilk
1/2 teaspoon black food color, if desired

Chocolate Glaze:
3.5 ounces bittersweet chocolate, chopped
1/4 cup heavy cream

Directions
Preheat oven to 325°F. 
Prepare Skull Cakelet pan with baking spray or brush with butter and dust with cocoa.
Whisk flours, cocoa powder, baking powder, and salt together.
In separate bowl of stand mixer fitted with paddle attachment, mix butter and sugars together until creamy and lightened, about 2-3 minutes. Add eggs one at a time, mixing well after each. Add extracts. Put mixer on low speed and add buttermilk alternately with  dry ingredients in 4 additions. Mix until smooth. Add black food color to desired shade if using.
Fill pan no more than 3/4 full in each well. Tap pan on top of a cutting board covered with heavy kitchen towel to evenly distribute batter and eliminate air bubbles from batter.
Bake for 30-35 minutes.
Allow cakelets to cool in pan 5-8 minutes before inverting onto cooling rack. Repeat with remaining batter.

***

Prepare glaze by adding chocolate to heat-proof bowl. Warm cream until just beginning to steam and pour over chocolate, stirring with spatula to incorporate while chocolate melts. When all chocolate has melted, pour over cooled cakeletes.
Garnish as desired with candy decorations or decorating sprinkles.
Makes 12 cakes.

Chocolate Pumpkin Marble Bundt Cake for Thanksgiving

Want an alternative to pumpkin pie? Why not celebrate Thanksgiving with this fabulous Chocolate Pumpkin Marble Bundt Cake? You can serve it at Thanksgiving Dinner or the next morning for breakfast. It tastes great toasted with fresh butter or cream cheese. Bundt cakes always look pretty! Be sure to scroll down for the recipe for Chocolate Pumpkin Marble Bundt Cake.

According to Nordic Ware, the original makers of the Bundt Pan, "If there is a kitchen in the home, there is a Bundt pan." Even if there's not, I think my kitchen makes up the difference. I have all kinds of bundt pans. I find the shapes so versatile and fun. Bundt cakes always look so special. I'm always buying unique bundt pans at the Flea Market or White Elephant Sale.

Here are some Nordic Ware Pumpkin Bundt Pans for Thanksgiving:

Nordic Ware: Great Pumpkin Bundt Pan

Love this go-to recipe from Sunset Magazine (Charity Ferreira: 2003) for Chocolate Pumpkin Marble Bundt Cake. This marbled bundt cake features two separate batters: chocolate and pumpkin. The original recipe calls for a chocolate glaze, but that's optional. The cake is rich enough as it is. I rarely glaze a Bundt Cake.

CHOCOLATE PUMPKIN MARBLE BUNDT CAKE

Ingredients:
1-1/2 cups (3/4 lb) sweet butter, room temperature
3 cups sugar
6 large eggs
2 tsp Madagascar vanilla
1 1/4 cups canned pumpkin (I use an all natural canned pumpkin but Libby's works well, too)
2 3/4 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
3/4 cup Dutch-processed unsweetened cocoa
2/3 cup buttermilk

Directions
In large bowl, with mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at time, beating well after each addition. Beat in vanilla. Scrape half mixture into another bowl.

To make pumpkin batter:
Beat pumpkin into half butter mixture until well blended. In another bowl, stir together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and beat on low speed or fold in with flexible spatula just until blended.

To make chocolate batter:
In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and cocoa. Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.

Spoon half pumpkin batter into buttered and floured 12-cup bundt-cake pan. Drop half chocolate batter by spoonfuls over (but not entirely covering) pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. Gently run blade of butter knife around center of pan several times, then draw knife across width of pan in 10 to 12 places to swirl batters.

Bake in 350° regular or 325° convection oven until wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55 to 60 minutes. Let cake cool 10 minutes in pan, then invert onto rack, lift off pan, and cool cake completely.

Nordic Ware: Turkey Bundt Pan

Chocolate Peanut Butter Bundt Cake

Today is National Peanut Day! What a great day to celebrate, unless of course you have a peanut allergy. I don't, and I hope you don't either because this Chocolate Peanut Butter Bundt Cake is terrific. I found this recipe on the NordicWare site. I love Bundt Cakes because their shape is always so pretty. Makes them look special. So it's no surprise that NordicWare, famous for their bundt pans, would have such a great recipe. Let me know what you think! As always, use the very best ingredients--and a great Bundt Pan.

CHOCOLATE PEANUT BUTTER BUNDT CAKE

Ingredients 
3/4 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 teaspoons Madagascar vanilla
2 eggs, room temperature
1 2/3 cups flour
3/4 cup DARK cocoa
1 teaspoon baking soda
 3/4 teaspoon salt
3/4 cup buttermilk
1/3 cup sour cream
6 oz bittersweet chocolate, coarsely chopped
1 1/4 cups semisweet chocolate chips
7 tablespoons heavy cream
1 cup creamy peanut butter
3/4 cup powdered sugar, sifted

Directions
Preheat oven to 350 degrees F. Grease and flour pan; set aside.
In large bowl, combine butter, sugar and brown sugar; beat on medium speed until light and fluffy. Stir in vanilla. Add eggs, one at a time, beating well after each addition.
In medium bowl, sift together flour, cocoa, baking soda and salt. On low speed, add flour mixture to butter mixture in three additions, alternating with buttermilk and beginning and ending with flour. Add sour cream. Beat on medium speed 1 minute, scraping bowl often. Fold in chopped chocolate.
Spoon batter into prepared pan.

Peanut Butter Filling: 
In medium bowl, combine peanut butter and powdered sugar; mix well. Spoon over batter, making sure filling does not touch sides of pan. Bake for 50-55 minutes, until toothpick inserted comes out clean. Cool in pan 25 minutes. Invert cake onto cooling rack to cool completely.

(Optional) I never glaze my bundt cakes. They're sweet enough as they are..
Glaze: 
In medium saucepan, combine chocolate chips and whipping cream. Cook on low heat, stirring constantly, until smooth and melted.
Remove from heat and cool slightly.
Place cake on serving platter and spoon glaze over cake.
Garnish with chocolate curls and peanuts.
Serve with whipped cream if desired. About 12 servings.

Lemon Chocolate Chip Pound Cake: Great Lemon Pans

I  have lots of Meyer lemons, and I'm always looking for new recipes. I love citrus and chocolate, and I think you'll like this recipe for Lemon Chocolate Chip Pound Cake. And, if you want to 'look' fancy, you can make these pound cakes in one of these three Nordic Ware pans. The pans will create a luscious loaf (loaves) with 3-D citrus or citrus fruit blossoms. Amazing! If you want to decorate, just add a simple glaze or sprinkling of confectioners sugar to define the design. Pans are made of cast-aluminum. Great for baking! Available at Williams Sonoma, Amazon, and other baking supply places.

NordicWare Mini Citrus Cakelet Pan

 Nordic Ware Citrus Loaf Pan

Nordic Ware Citrus Blossom Loaf Pan

Lemon Chocolate Chip Pound Cake

Ingredients
1-1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup sugar
1 tsp Madagascar vanilla extract
2 large eggs
2 Tbsp grated lemon peel (lemon zest)
1/2 cups buttermilk
1 cup dark chocolate chips (use mini-chips if you're making the small pans)
1 1/2 Tbsp fresh lemon juice

Directions
Preheat oven to 350° F.  Butter and flour any of above pans (or regular 9 x 5 x 3 loaf pan).
Sift dry ingredients (not including chocolate chips).
In large bowl, cream butter, sugar, and lemon zest in mixer. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon juice mix until blended. Gradually (on low) beat in flour mixture alternately with buttermilk.
Stir in chocolate chips.
Pour into prepared pan.
Bake for 50 minutes or until wooden pick inserted in cake comes out clean.
Cool in pan on wire rack for 10 minutes.
Let stand for 5 minutes. Invert onto plate.

Glaze or sprinkle with powder sugar, if desired.

CHOCOLATE PUMPKIN MARBLE BUNDT CAKE: National Bundt Day

Photo: Sunset Magazine

Today is National Bundt Day. According to Nordic Ware, the original makers of the Bundt Pan, "if there is a kitchen in the home, there is a Bundt pan."  Even if there's not, I think my kitchen makes up the difference. I have all kinds of bundt pans. I find the shapes so versatile and fun. I'm always buying unique bundt pans at the Flea Market or White Elephant Sale. Because of the popularity of the Bundt pan, Nordic Ware designated November 15 as National Bundt Day 6 years ago.

"Today, there are nearly 60 million Bundt pans in kitchens across the continent," says David Dalquist, President of Nordic Ware, and son of the company's co-founders. "Almost a Bundt pan in every pantry... the cultural embrace of The Bundt is now seen as a uniquely American phenomenon.

In honor of Nordic Ware's 65th Anniversary this year and to continue celebrating the popularity of the Bundt® Pan, Nordic Ware held its inaugural "History Hunt," intended to unearth some of the first Nordic Ware Bundt® Pans sold over 65 years ago. I'll keep you posted on the results. I'm sure I have a few packing away in my garage :-)

Here are some Nordic Ware Pumpkin Bundt Pans for Thanksgiving!

Nordic Ware: Great Pumpkin Bundt Pan

And in keeping with the National Bundt Day Holiday Spirit, here's a recipe from Sunset Magazine (Charity Ferreira: 2003) for Chocolate Pumpkin Marble Bundt Cake. This marbled bundt cake features two separate batters: chocolate and pumpkin. The original recipe calls for a chocolate glaze, but that's optional. The cake is rich enough as it is.

CHOCOLATE PUMPKIN MARBLE BUNDT CAKE

Ingredients:
1-1/2 cups (3/4 lb.) sweet butter, room temperature
3 cups sugar
6 large eggs
2 teaspoons Madagascar vanilla
1 1/4 cups canned pumpkin (I use an all natural canned pumpkin)
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup Dutch-processed unsweetened cocoa
2/3 cup buttermilk

Preparation
1. In large bowl, with mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at time, beating well after each addition. Beat in vanilla. Scrape half mixture into another bowl.
2. To make pumpkin batter: Beat pumpkin into half the butter mixture until well blended. In another bowl, stir together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and beat on low speed or fold in with flexible spatula just until blended.
3. To make chocolate batter: In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and cocoa. Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.
4. Spoon half the pumpkin batter into a buttered and floured 12-cup bundt-cake pan. Drop half the chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10 to 12 places to swirl batters.
5. Bake in 350° regular or 325° convection oven until wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55 to 60 minutes. Let cake cool 10 minutes in pan, then invert onto rack, lift off pan, and cool cake completely.

Nordic Ware: Turkey Bundt Pan