Chocolate and Pumpkin Zebra Cake

You don't need mystical powers to conjure the magical swirl in this spooky cake that's perfect for a Halloween party. Alternating layers of chocolate and pumpkin cake batters create a stunning zebra-stripe effect.

4 large eggs, room temperatureFor the ganache:For the spun sugar :2 round cake pans; a candy thermometer; plastic spider rings Position a rack in center of oven; preheat to 350°F. Butter and flour cake pans. Whisk cinnamon, salt, baking powder, baking soda, allspice, ginger, cloves, and remaining 2 1/3 cups flour in a medium bowl. Mix pumpkin purée, milk, and vanilla in another medium bowl.

Transfer 6 cups batter to a large bowl. Whisk in orange food coloring, if using, a few drops at a time until desired color is achieved. Spoon 1 cup pumpkin batter into center of each prepared pan. Spoon 1/2 cup chocolate batter directly on top of pumpkin batter. Repeat 2 times with each batter, spooning batter into centers of pans and occasionally tapping pan firmly on work surface to ensure even distribution. Divide remaining chocolate batter into centers of both pans. The batter will look slightly domed at this point; carefully smooth with an offset spatula, being careful not to disturb the layers too much.

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