Whimsy Marble Bundt Cake

Pre-heat oven to 350 F.

Add eggs, sugar, melted cooled butter, and sour cream into the bowl of stand mixer fitted with a whisk attachment and whip on low speed, slowly increasing to low-medium; mix for 5 minutes.

Reduce the speed of the mixer to low and slowly drizzle sifted flour and baking powder into the whipped wet ingredients. Continue mixing on low speed until all the flour is incorporated.

Separate the batter into two equal parts and add cocoa powder to one and the pumpkin puree to the other. Fill the greased bundt cake pan with the batter, alternating the pumpkin and chocolate; lightly swirl with a knife or skewer.

Bake at 350 F on the middle rack for 30-45 minutes or until an inserted toothpick comes out clean. Do not open the oven for the first 30 minutes, otherwise your cake may not rise. Transfer the baked cake onto your cooling rack. Once at room temperature, pour dulce-de-leche and decorate as desired.🍄🌼