Yield: 12 servings
For the filling:
1 cup mini semisweet chocolate chips
3/4 cup finely chopped pecans (optional)
1 tbsp. unsweetened cocoa powder
1/2 tsp. pumpkin pie spice
For the cake:
3 cups all-purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt
3/4 cup unsalted butter, at room temperature
1 1/3 cups sugar
3 large eggs
1 container (16 oz.) sour cream
2 tsp. vanilla extract
For the white glaze:
3/4 cup confectioner’s sugar
1 tbsp. warm water
For the chocolate glaze:
2 oz. bittersweet chocolate, chopped
1/4 cup heavy cream
1 1/2 tsp. unsalted butter
1 1/2 tsp. light corn syrup
What you’ll do:
Pre-heat the oven to 325°F. Coat a 10-inch Bundt pan with baking spray.
To make the filling: In a small bowl, combine all ingredients.
To make the Cake: In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside. In a large bowl, using a mixer on medium speed, beat butter and sugar for 2 minutes. Add the eggs, 1 at a time, beating well after each addition. On low speed, beat in half the flour mixture, then the sour cream and vanilla, then remaining flour mixture. Spread 1/3 of the batter (about 2½ cups) in an even layer in the pan. Spoon ½ of the filling mixture (about 1 cup) over the batter in an even layer. Spread another 1/3 of the batter, spoon the remaining filling mixture on top, then spread on remaining batter in an even layer. Bake 60 to 65 minutes, until a skewer inserted in the center of the cake comes out clean. Let cool in the pan on a wire rack for 10 minutes. Invert rack and cool completely. Transfer cake to a serving plate. Before adding the glaze, I have learned that putting segments of parchment paper around the edges of the cake will help keep your serving dish nice and clean while glazing. Tuck the parchment gently underneath the cake & glaze away!
To make the White glaze: In a bowl, whisk confectioners’ sugar and water until smooth. Drizzle glaze over cake, letting it drip down the sides. Allow glaze to harden.
To make the Chocolate glaze: Put chocolate in a small bowl. Microwave remaining ingredients in a 1-cup glass measure on high for 1 minute or until boiling; pour over chocolate and whisk until smooth. If needed refrigerate 10 minutes or until thickened. Slowly pour or spoon chocolate glaze over and around vanilla glaze so that both show. Let cake stand until glaze sets.
Source: Woman’s Day, December 2011 via Dawn Blaston