Chocolate Pumpkin Bundt Cake with Chocolate Glaze

By wing118677

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.

Details

Servings 16
Adapted from cooking.com

Preparation

Step 1

Make Ahead Tip: Prepare through Step 4 up to 1 day ahead. Glaze and garnish (Step 5) shortly before serving.


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.

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.

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.