Glazed Chocolate-Pumpkin Bundt Cake

Name: Glazed Chocolate-Pumpkin Bundt Cake
Total time: 3 h 30 min
Ingredients: 1 cup all-purpose, flour; ¾ cup whole-wheat pastry flour; 1 cup granulated sugar; 3/4 cup unsweetened cocoa powder, (not Dutch-process); 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon pumpkin pie spice; ¼ 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; ¼ cup canola oil; ¼ cup light corn syrup; 1 tablespoon vanilla extract; ½ cup packed confectioners' sugar; 1 tablespoon nonfat buttermilk; 2 tablespoons mini chocolate chips, or toasted chopped nuts (see Tip)

Rating: 3.93 stars

71 Ratings
9 Reviews

You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. Pumpkin helps keep this cake tender and moist while, delicate spices add the classic Thanksgiving flavors.

Victoria Abbott Riccardi

Source: EatingWell Magazine, October/November 2006

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Recipe Summary

total:

3 hrs 30 mins

Servings:

Nutrition Profile:

Heart Healthy

High Fiber

Low Sodium

Nutrition Info

Directions

Step 1

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

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Step 2

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

Tips

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

Tips: 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.

Nutrition Facts

Serving Size: 1 slice

Per Serving:

236 calories; protein 3.8g; carbohydrates 46.8g; dietary fiber 3.4g; sugars 33.2g; fat 5.1g; saturated fat 0.9g; cholesterol 11.9mg; vitamin a iu 3284.9IU; vitamin c 0.3mg; folate 3.2mcg; calcium 35.6mg; iron 1.3mg; magnesium 25.1mg; potassium 101.9mg; sodium 237.2mg; thiamin 0.1mg; added sugar 28g.

Exchanges:

3 other carbohydrate, 1 fat

Reviews (9)

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71 Ratings

5 star values: 13
4 star values: 49
3 star values: 1
2 star values: 7
1 star values: 1

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