Dark Chocolate and Pumpkin Swirl Cake

This is one pumpkin treat you will want to try.  It is delicious!  If you like to give little gifts to neighbors or friends at Thanksgiving, this would be great. And get ready because they will be asking for more.  It is called a cake and its very moist and it's a wonderful break from your traditional pumpkin bread.  

1 3/4 cups flour

2 teaspoons pumpkin pie spice ( I used 1 teaspoon cinnamon, 1/8 t. clove and ginger)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 ;arge eggs

1 1/4 cups sugar

1/2 cup unsalted butter, melted

1/2 cup buttermilk

2 teaspoons vanilla extract

1 cup canned pumpkin

3 oz. dark chocolate, melted

2 tablespoons unsweetened cocoa powder

1 1/2 cups powdered sugar

1 teaspoon finely shredded orange peel

2 to 3 tablespoons orange juice

Preheat oven to 350 degrees.  Coat a 9x5 inch loaf pan with nonstick cooking spray.  Line pan with parchment; coat with nonstick cooking spray and set aside.  

In a large bowl whisk together flour, spice, baking powder, baking soda and salt; set aside.

In a medium bowl whisk together eggs and sugar.  Add butter, buttermilk,and vanilla. Whisk until combined well and fold in pumpkin.  

Add wet ingredients to dry ingredients all at once and whisk until no lumps remain. 

Divide batter in half and add melted chocolate and coco powder to half the batter, stir to combine. 

Alternately add batters to pan.  Using a knife swirl through batter. 

Bake for 55 to 65 minutes until cake has risen and crackled and a toothpick comes out clean.  Remove,let cool 20 minutes. Invert on a wire rack and cool completely.

For orange glaze, in a small bowl stir together powdered sugar, orange peel and orange juice.  Spoon over cooled cake.  I spooned my glaze over the cake while still warm.