Recipes and Cooking Mini Pumpkin-Chocolate Swirl Cakes A ribbon of melted chocolate chips takes this moist pumpkin cake to the next level. Pour a bit more of the melted chip mix on top of each dessert to please the chocoholics. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2013 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 35 mins Stand Time: 30 mins Bake Time: 20 mins Cool Time: 10 mins Total Time: 95 mins Servings: 12 Yield: 6 mini cakes Jump to Nutrition Facts Ingredients 1 egg 1 ¼ cup all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ⅛ teaspoon salt ⅛ teaspoon ground cloves ¾ cup canned pumpkin 3 tablespoon milk ½ cup granulated sugar ½ cup packed brown sugar ⅓ cup shortening 1 teaspoon vanilla ¾ cup semisweet chocolate pieces 1 teaspoon shortening Directions Allow egg to stand at room temperature for 30 minutes. Meanwhile, generously grease and lightly flour 6 fluted individual tube pans; set aside. In a medium bowl stir together flour, baking soda, cinnamon, nutmeg, salt, and cloves. In a small bowl combine pumpkin and milk. Set bowls aside. Preheat oven to 350°F. In a large mixing bowl beat egg, granulated sugar, brown sugar, 1/3 cup shortening, and vanilla with an electric mixer on medium speed for 2 minutes, scraping sides of bowl occasionally. Alternately add flour mixture and pumpkin mixture to egg mixture, beating on low speed after each addition just until combined. Divide batter in half. In a small microwave-safe bowl microwave 1/2 cup of the chocolate pieces on 100 percent power (high) about 1 minute or until melted, stirring after 30 seconds. Stir melted chocolate into one-half of the batter. Divide half of the plain pumpkin batter among the prepared tube pans. Spoon the chocolate batter over pumpkin batter in pans. Top with the remaining plain pumpkin batter. Using a table knife, swirl batters together to marble. Bake for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean. If necessary to prevent overbrowning, cover cakes loosely with foil for the last 10 minutes of baking. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans; cool completely on wire racks. In a small microwave-safe bowl microwave the remaining 1/4 cup chocolate pieces and 1 teaspoon shortening on high for 30 to 60 seconds or until melted, stirring once. Drizzle melted chocolate over cakes. Tips Store for 3 days room temperature in an airtight container or freeze for 1 month (thaw at room temperature). Print Nutrition Facts (per serving) 235 Calories 10g Fat 36g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 235 % Daily Value * Total Fat 10g 13% Saturated Fat 4g 20% Cholesterol 16mg 5% Sodium 142mg 6% Total Carbohydrate 36g 13% Total Sugars 24g Protein 3g Vitamin C 0.7mg 4% Calcium 26mg 2% Iron 1.3mg 7% Potassium 110mg 2% Fatty acids, total trans 1g Folate, total 29.4mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.