Pumpkin Chocolate Harvest Cake

Ingredients:

• 2/3 cup softened butter or shortening
• 2 cups sugar
• 1 egg
• 2 egg whites
• 2 1/3 cups flour
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/4 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1 (15 oz) can solid pack pumpkin
• 1/2 cup water
• 3 tablespoons cocoa
• 1 tablespoon water

Instructions:

1. Heat oven to 350°F (175°C). Grease and flour the pan; set aside.
2. In a large bowl, beat butter and sugar until creamy.
3. Add egg and egg whites; mix until well blended.
4. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, pumpkin, and 1/2 cup water; mix on low speed until blended, scraping the bowl often.
5. Increase speed to medium and beat for 2 minutes.
6. Remove 3/4 cup of the batter and put it in a small bowl.
7. Spoon the remaining batter into the prepared pan.
8. To the reserved batter, add cocoa and 1 tablespoon of water; stir to combine.
9. Place spoonfuls of the chocolate batter on top of the batter in the pan.
10. Using a knife, swirl the chocolate batter into the pumpkin batter to create a marbled effect.
11. Bake for 40-47 minutes, or until a toothpick inserted comes out clean.
12. Cool for 10 minutes in the pan; then remove from the pan and cool completely.