These make great black and orange cupcakes for Halloween!
The recipe was adapted from the Victory Garden Cookbook by Marian Morash, a wonderful cookbook and great reference for growing and cooking vegetables.
Black and Orange Marble Cake
Preheat oven to 350. Grease a bundt or angelfood cake pan.
Combine dry ingredients and set aside:
3 cups flour (how about 1 of these being whole wheat)
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp ground ginger
Combine wet ingredients in a mixer:
1 1/2 cup canola oil
4 eggs (add one at a time, beating well after each)
1 1/2 cup sugar (can do a mixture of brown and white)
To the wet ingredients add dry ingredients ALTERNATING with 2 cups of pureed sweet potato, yam, pumpkin or butternut squash. Both Trader Joe's and Whole Foods carry pureed, organic pumpkin, sweet potato and butternut squash in cans during the fall months.
Separate out 1/2 of the batter. Melt 4 ounces chocolate chips. Mix into 1/2 of the batter. Spoon both batters into pan, alternating scoops of batter then take a knife and swirl (your kids will love to help with this part). Bake for about an 1 to 1 1/2 hours. Check for doneness by putting a toothpick into the middle of the cake, if it comes out clean, the cake is ready. Batter sticking to the toothpick, cook longer. If it is not cooked yet but starts to brown on top, cover with a piece of foil while the center cooks.
Variations: Add 1/2 to 1 cup of chopped pecans, walnuts or hazelnuts.
Add the rest of the chocolate chip bag, do not melt these first.
Omit the chocolate part and add raisins or nuts and raisins.