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Cheryl Slocum
This Story Originally Appeared On cookinglight.com


Credit: Iain Bagwell; Styling: Chelsea Zimmer

Recipe Summary test

35 mins
1 hr 55 mins
Serves 16 (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

305 calories; fat 15.3g; saturated fat 3.8g; mono fat 8.1g; poly fat 1.3g; protein 5g; carbohydrates 40g; fiber 3g; cholesterol 39mg; iron 1mg; sodium 174mg; calcium 67mg; sugars 20g; added sugar 18g.