Filling:
1 cup mini semisweet chocolate chips
3/4 cup finely chopped pecans
1 tbsp unsweetened cocoa powder
1/2 tsp pumpkin pie spice
Cake:
3 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt
3/4 cup unsalted butter, softened
1 1/3 cups granulated sugar
3 large eggs
1 carton (16-oz) sour cream
2 tsp vanilla extract
White Glaze:
3/4 cup powdered sugar
1 tbsp warm water
Chocolate Glaze:
2-oz bittersweet chocolate, chopped
1/4 cup heavy whipping cream
1 1/2 tsp unsalted butter
1 1/2 tsp light corn syrup
Preheat oven to 325 degrees.
Coat a 10-inch Bundt pan with nonstick cooking spray; set aside.
In a small bowl, combine all the filling ingredients and set aside.
In a medium bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt.
In a large mixing bowl, with mixer on medium speed, beat the butter and sugar for 2 minutes. Add eggs, one at a time, beating well after each. Turn mixer speed to low and beat in half the flour mixture, then the sour cream and vanilla, then the remaining flour mixture.
Spread 1/3 of the batter (about 2 1/2 cups) evenly in bottom of the prepared pan. Spoon 1 cup of the filling mixture over the batter in an even layer. Spread another third of the batter over the filling. Spoon the remaining filling mixture over that batter and top with the last third of the batter.
Bake cake at 325 degrees for 60 to 65 minutes until a skewer inserted in the center comes out clean.
Cool cake in the pan on a wire rack for 10 minutes. Invert pan onto the wire rack. Remove from pan and cool completely on the wire rack.
Transfer cooled cake to a cake plate.
To make the white glaze, whisk the powdered sugar and water until smooth. Drizzle over cake, letting drizzle drip down sides. Allow glaze to set.
To make the chocolate glaze, put the chocolate in a small bowl. Microwave the cream, butter, and syrup in a glass measuring cup for 1 minute on high, or until boiling. Pour the butter mixture over the chocolate and whisk until smooth. Refrigerate 10 minutes or until thickened. Slowly pour or spoon glaze over and around the vanilla glaze so that both glazes show.
Allow cake to stand until glaze is set before cutting to serve.
3/4 cup finely chopped pecans
1 tbsp unsweetened cocoa powder
1/2 tsp pumpkin pie spice
Cake:
3 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt
3/4 cup unsalted butter, softened
1 1/3 cups granulated sugar
3 large eggs
1 carton (16-oz) sour cream
2 tsp vanilla extract
White Glaze:
3/4 cup powdered sugar
1 tbsp warm water
Chocolate Glaze:
2-oz bittersweet chocolate, chopped
1/4 cup heavy whipping cream
1 1/2 tsp unsalted butter
1 1/2 tsp light corn syrup
Preheat oven to 325 degrees.
Coat a 10-inch Bundt pan with nonstick cooking spray; set aside.
In a small bowl, combine all the filling ingredients and set aside.
In a medium bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt.
In a large mixing bowl, with mixer on medium speed, beat the butter and sugar for 2 minutes. Add eggs, one at a time, beating well after each. Turn mixer speed to low and beat in half the flour mixture, then the sour cream and vanilla, then the remaining flour mixture.
Spread 1/3 of the batter (about 2 1/2 cups) evenly in bottom of the prepared pan. Spoon 1 cup of the filling mixture over the batter in an even layer. Spread another third of the batter over the filling. Spoon the remaining filling mixture over that batter and top with the last third of the batter.
Bake cake at 325 degrees for 60 to 65 minutes until a skewer inserted in the center comes out clean.
Cool cake in the pan on a wire rack for 10 minutes. Invert pan onto the wire rack. Remove from pan and cool completely on the wire rack.
Transfer cooled cake to a cake plate.
To make the white glaze, whisk the powdered sugar and water until smooth. Drizzle over cake, letting drizzle drip down sides. Allow glaze to set.
To make the chocolate glaze, put the chocolate in a small bowl. Microwave the cream, butter, and syrup in a glass measuring cup for 1 minute on high, or until boiling. Pour the butter mixture over the chocolate and whisk until smooth. Refrigerate 10 minutes or until thickened. Slowly pour or spoon glaze over and around the vanilla glaze so that both glazes show.
Allow cake to stand until glaze is set before cutting to serve.
the file photo
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