Chocolate Pumpkin Marble Cake

Oh yes, we eat cake!  This decadent and delicious piece of art contains our two favorite ingredients; Chocolate and pumpkin. Great for anytime of the year and with only 2g sugar and full of heart-healthy fats, there's absolutely no guilt. Our version of a marble bundt cake has half the carbs, nearly no sugar but ALL the flavor of a regular chocolate marble cake. Go ahead! Have your cake AND eat it too! 

FlapJacked Chocolate Pumpkin Marble Cake Recipe

 

INGREDIENTS
1 cup coconut oil
1-1/2 cup Truvia Baking Blend (or 3 cup sugar)
7 Large eggs
1 TBSP Vanilla
1 can (15oz) of canned pumpkin
2-3/4 cups FlapJacked Carrot Spice Mix
1/2 tsp ground cinnamon
1 tsp baking powder
3/4 cup unsweetened cocoa
3/4 cup 2% milk

GLAZE (optional)
1/2 cup semisweet chocolate
2 TBSP butter
2 TBSP 2% milk
1/4 cup Powdered Sugar

 

NUTRITION
Serving Size: 1 slice
Servings: 20 
Calories 232 
Fat 14g
Carbs 24g
Fiber 3g
Sugar 2g 
Protein 9g

INSTRUCTIONS:
Preheat oven to 350°. In a large bowl, with a mixer on medium speed, beat coconut oil and truvia until well blended. Add eggs and vanilla and beat until well blended. Scrape half the mixture into a 2nd bowl. set aside.

IN BOWL #1: Beat pumpkin into the batter until well blended. Slowly add in 1-3/4 cups Carrot Spice Mix, 1/2 tsp baking powder and cinnamon and beat on low speed or fold in with a flexible spatula just until blended.

IN BOWL #2, mix remaining 1 cup Carrot Spice Mix, 1/2 tsp baking powder, milk and the cocoa into the batter just until blended.

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. To "marble", run the blade of a butter knife around the center of the pan several times drawing the knife back and forth the width of the pan to marble

Bake at 350° for 50-60 minutes or until a wood skewer inserted into center of cake comes out clean. Let cake cool 10 minutes in pan, then invert onto a rack and cool cake completely.

FOR GLAZE:
In a double boiler, combine chocolate, milk and butter. Bring an inch of water to a boil in the bottom of double boiler, then remove from heat. Place chocolate mixture over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes. Stir in powdered sugar until well blended. Drizzle or pour warm glaze over the top of the cake, letting it drip down the sides. Let stand until glaze is set, about 2 hours, or chill about 30 minutes. ENJOY!