Pumpkin swirl cake

Pumpkin Swirl Cake

90 grams butter
1 cup pumpkin puree
1 1/2 cups sugar
2 eggs
1 3/4 cup flour
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon baking soda
1 1/2 teaspoons baking powder
200 grams cream cheese
1/4 cup icing sugar
1 egg
100 grams chocolate chips

Preheat the oven to 180 degrees celsius and grease a 20 by 30cm cake tin.

Place the butter in a microwaveable bowl and heat it until it is melted. Then, in a large bowl, combine the butter, pumpkin puree, sugar and eggs. Mix it well, an electric beater will make it easier but I just used a spoon and it was still a very quick and easy cake to prepare.

Add the flour, spices, baking soda and baking powder. Mix in well and pour the mixture into the prepared tin.

Place the cream cheese, egg and icing sugar in a bowl. Beat it until well mixed and pour gently over the cake mixture, and sprinkle chocolate chips over the top. Take a knife and swirl the mixture gently by making small cuts into the cake, letting the cream-cheese mixture pool into the gap.

Place the cake in the oven and bake for 50 minutes. Let it cool for awhile before serving it so that it becomes a bit firmer and is easier to cut.