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Glazed Chocolate-Pumpkin Bundt Cake

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Source: © EatingWell Magazine

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Active Time:  30 Minutes
Total Time:  3 Hours 30 Minutes
Yield:  16 servings

You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors.

Make Ahead Tip: Prepare through Step 4 up to 1 day ahead. Glaze and garnish (Step 5) shortly before serving. Equipment: 12-cup Bundt pan

RECIPE INGREDIENTS

For Cake:

1 cup all-purpose flour

3/4 cup whole-wheat pastry flour

1 cup granulated sugar

3/4 cup unsweetened cocoa powder (not Dutch-process)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

1 cup nonfat buttermilk

1 15-ounce can unsweetened pumpkin puree

3/4 cup dark brown sugar packed

1 large egg at room temperature

1 large egg white at room temperature

1/4 cup canola oil

1/4 cup light corn syrup

1 tablespoon vanilla extract

For Glaze & Garnish:

1/2 cup packed confectioners' sugar

1 tablespoon nonfat buttermilk

2 tablespoons mini chocolate chips or toasted chopped nuts (see Tip)

Tip: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Glazed Chocolate-Pumpkin Bundt Cake Recipe at Cooking.com

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DIRECTIONS

To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.

Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.

Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.

Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: 16 servings

Calories:

234

Fat. Total:

Protein:

Carbohydrates, Total:

46g

Fat, Saturated:

Fiber:

Cholesterol:

13mg

Sodium:

238mg

% Cal. from Fat:

19%

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Rating:

by: Brenda, PA

Reviewed: 11/16/2009

Glazed Chocolate-pumpkin Bundt Cake

See all of Brenda's reviews »

My family loved this recipe, it was not rich chocolate tasting and you could not taste the pumpkin. Very, Very moist. I used the mini choc. chips on the top instead of nuts. The chips added a bit of sweetness to the taste. The icing helped too.

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