Glazed Chocolate-Pumpkin Bundt Cake (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Glazed Chocolate-Pumpkin Bundt Cake

http://www.eatingwell.com/recipes/glazed_chocolate_pumpkin_bundt_cake.html

From EatingWell:  October/November 2006

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.

16 servings | Active Time: 30 minutes | Total Time: 3 1/2 hours (including cooling time)

Ingredients

Cake

Glaze & Garnish

Preparation

  1. To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
  2. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
  3. 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.
  4. 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.
  5. 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.

Nutrition

Per serving : 234 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 13 mg Cholesterol; 46 g Carbohydrates; 4 g Protein; 3 g Fiber; 238 mg Sodium; 159 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 other carbohydrate, 1 fat

Tips & Notes