Marbelized Pumpkin and Chocolate Cake

 3/4 c. chocolate chips, I used milk chocolate

4 eggs

1 c. milk

1/4 c. oil

1 t. vanilla

15 oz. can pure pumpkin

1 1/2 c. sugar

3 c. SR flour

1 t. pumpkin pie spice

Preheat oven to 350. Spray a bundt or angel food cake pan. Place chocolate chips in a microwave safe bowl and heat for 30 seconds. Stir and heat another 30 seconds, stir. Repeat until fully melted. In a large bowl, add eggs, vanilla, and oil. Whisk together.Add pumpkin, milk, and pumpkin pie spice. Add the flour. Stir until lightly blended. Beat with hand mixer for 3 minutes. Scoop out 2 c. of pumpkin batter and add to melted chocolate. You'll need to do this quickly so the chocolate doesn't harden. Pour 1/3 of the pumpkin batter into the sprayed pan and jiggle it til it's even. Scoop 1/2 the chocolate batter onto the pumpkin batter in the pan. Repeat the layers, ending with pumpkin on top. Use a knife to swirl the chocolate layers into the pumpkin. Don't over mix. Jiggle again to spread evenly in pan. Bake 55-60 minutes or until toothpick comes out clean. Allow to cool for 10 minutes before inverting onto plate. I flipped it back again so that the pretty side was on top. *My daughter loves pumpkin and I fixed this for her birthday. She said it wasn't pumpkiny enough so next time I will probably add more pumpkin, but for those who don't like a strong pumpkiny taste, you'll love it! This made a pretty cake inside and out. (I served it warm with pecan caramel ice cream)

1st picture is out of the oven; 2nd picture is sliced and ready to eat.