Pumpkin-Chocolate Swirl Cake with Chocolate Ganache

I love pumpkin and I love chocolate! What a perfect combo. This was so easy to make, 
I'm sure you'll love it.

1 box Betty Crocker™ SuperMoist™ spice cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1/2 teaspoon pumpkin pie spice
1/3 cup chopped semisweet baking chocolate
2 tablespoons unsweetened baking cocoa

Chocolate Ganache
1/4 cup heavy whipping cream
1/2 cup chopped semisweet baking chocolate


1 Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.

2 In large bowl, beat cake mix, pumpkin, water, vegetable oil, eggs and pumpkin pie spice with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes.

3 Pour 1 cup of the batter into the glass measuring cup you used for measuring the water and oil. Stir in the 1/3 cup semisweet chocolate and the baking cocoa until well combined. Pour half of the pumpkin batter into pan. Spoon chocolate batter over batter in pan. Top with remaining pumpkin batter.

4 Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.

5 In microwavable bowl, microwave cream uncovered on High 45 seconds to 1 minute or until cream just begins to simmer. Add the 1/2 cup semisweet chocolate to the cream, and stir until smooth. Cool 5 minutes. Drizzle over cake.





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