Pumpkin Marble Cake
I went out of town last week for a conference at BYU (my alma mater) in Provo, Utah. It was a total blast. I learned a lot, and I loved taking a 4-day long stroll down memory lane with both old friends and new ones.
But……… I couldn’t believe how hard it was to be away from my daughter! I’ve left her several times before for blog-related travel, and while I always miss her– I’ve never been quite this homesick for her before.
She’s a pretty independent kid, but just in the past few weeks she’s become a little more attached to me than normal. And apparently, I’ve reciprocated. I think it’s just that we’ve finally got our little routine down now that’s school’s back in session, and things have been going so smoothly. She been sleeping well, eating the food I give her, and is a perfectly pleasant companion during the after-school hours that I usually spend photographing.
We’ve been having a pretty grand time, so I think it’s just hard to interrupt that. But I’m on a plane right now, flying home just as fast as I can. And I can’t wait to scoop her up into a big, embarrassing mommy hug and kiss her chubby, sticky face all over!
To make the flight go by a little faster, I thought I’d try to distract myself with a little dessert…
This recipe idea actually came from the pumpkin marble cupcakes I made a few weeks ago (recipe coming tomorrow!). I used a cheater cake mix recipe to make those; and while they were very good, I couldn’t help but think– wouldn’t these be delicious in cake form made from scratch?!
The pumpkin cake portion is totally from scratch, and really, really lovely. It’s a beautiful orange and a perfect balance of spice and sweet. I loved it.
The chocolate portion actually does still include a cake mix– it’s my go-to for all chocolate cakes! Simply because I haven’t found a from-scratch recipe for chocolate cake that tastes as good as this doctored-up cake mix. So until I do, I’ll stick with my devils food cake mix thankyouverymuch. As always, it’s perfectly moist, decadent, and unfailingly reliable. And it pairs so well with the pumpkin!
I frosted this cake with my new favorite chocolate frosting that I posted last week. I won’t be posting the recipe for that one again in this post, so simply click over here for that recipe. (It’s seriously life-changing. You’re going to lovvvvvvvvve it.)
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