DIY Pumpkin and Chocolate Fudge Cake

This is the first year I've seen so many recipes combining chocolate and pumpkin. Maybe I've been disconnected until now but this combination of flavors has intrigued me this fall. I started searching through recipes and was inspired by this one from Taste of Home. I always make a few changes to make it more my own. It turned out soooo delicious! It's moist, fudgy and chocolatey with the taste of pumpkin and spice. What could be bad about that combo! 

SERVES:             12 slices
PREP TIME:         35 minutes
COOK TIME:        65-70 minutes

INGREDIENTS:
3/4 cup walnut oil
1 1/4 cups sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon allspice
1/8 teaspoon cloves
1 (15 ounce) can pure pumpkin
10 ounces semisweet chocolate chips
2 ounces unsweetened chocolate, melted 

PREPARATION:
1. In a mixing bowl, cream the walnut oil and sugar then add one egg at a time until mixture is creamy.
2. Beat in the vanilla.
3. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, allspice and cloves. Mix with a whisk.
4. Add the flour mixture and the pumpkin, alternating until all ingredients are integrated. Add the chocolate chips and mix.
5. Divide the batter in half and add the melted chocolate to one half and stir until combined. Pour the chocolate mixture into a well oiled bundt pan then add the pumpkin mixture on top. Take a chop stick or skewer and swirl the batter around the pan to just barely mix the two batters.
6. Bake at 325* for 65-70 minutes or until a toothpick is inserted and comes out clean. Cool on a wire rack for 15 minutes before removing from the pan.

SERVING:
Cut into 12 serving pieces and enjoy! If you can, serve it warm so the chocolate chips are slightly melted. It goes really well with a cool glass of milk.

Bon appetit,
Tom and Anita

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DIY Pumpkin and Chocolate Fudge Cake

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