3 cups grated Long Island Cheese pumpkin or kabocha or butternut squash
1 (3.5-oz.) bar bittersweet chocolate (72% cacao), melted and slightly cooled
1/4 teaspoon vanilla extract
2 teaspoons powdered sugar
Est. added sugars 18g
How to Make It
Preheat oven to 350°F.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a medium bowl, stirring with a whisk.
Combine granulated sugar, oil, sour cream, rind, and eggs in a large bowl, stirring with a whisk. Stir in pumpkin. Gradually add flour mixture, stirring just until moist. Transfer 2 cups batter to a medium bowl; stir in chocolate and vanilla.
Spoon chocolate batter alternately with plain batter into a 10-cup Bundt pan coated with cooking spray. Pull a thin knife through batter to swirl. Bake at 350°F for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar.
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Not too sweet. The pumpkin gives a nice flavor, and the chocolate swirl adds just the right richness. I didn't have whole wheat pastry flour so used half King Arthur white whole wheat, half cake flour. Tastes even better the next day. I made half a recipe, which is done in 40 minutes in a small 6-cup bundt pan. Perfect for two.
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