Glazed Chocolate-Pumpkin Bundt Cake
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.
Source: EatingWell Magazine, October/November 2006
Gallery
Ingredients
Directions
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