Chocolate Pumpkin Butter Cake

• 1 5/16 tablespoons pumpkin without skin, steamed and mashed
• 1 1/8 cups cake flour /Top Flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/2 cup sugar Castor
• 7 tablespoons unsalted butter
• 3 large eggs
• 1 tablespoon cocoa powder Dutch, sieved

1. To prepare the chocolate pumpkin butter cake, follow step 1 and 2 shown above for preparing the flour batter.
2. Scoop about 3 - 4 Tablespoons of flour batter into a small bowl together with 1 tablespoon of cocoa powder, whisk till well combined. Set aside.
3. Whisk in mashed pumpkin into the remanding flour batter.
4. Drop 1 - 2 spoons of the pumpkin and chocolate batter alternately into the prepared tin.
5. When all the mixture has been used up, tap the bottom on the tin on your work surface to ensure that there aren't any air bubbles.
6. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
7. Bake the cake for 25 - 30 minutes or until a skewer inserted into the centre comes out clean.
8. Cool the cake completely before removing it from the baking tin/case, cut into slices and serve with coffee/tea.

pumpkin, cake flour, baking powder, vanilla, sugar, unsalted butter, eggs, cocoa powder dutch

Taken from www.yummly.com/recipe/Chocolate-Pumpkin-Butter-Cake-1652149 (may not work)