Glazed Chocolate Pumpkin Bundt Cake

Here I go with pumpkin again! And a bundt cake! Who doesn't' like bundt cakes, I mean it's just so fun to say!

Bundt bundt bundt bundt bundt... ok you get the point. I registered for a bundt pan when we got married, and was so excited to get it. We had some friends over for dinner on Saturday and I decided it was the perfect excuse to make the inaugural first bunt cake in the pan. I remembered that the one person coming was in love with gingerbread... so off I went to the internets searching for a good gingerbread bunt cake. Low and behold I found this one hiding in the crevices at Eating Well.

It didn't call for a ton of ginger, just pumpkin pie spice, so I added more ginger and a good helping of cinnamon and called it a day. Only a few slight changes to the recipe but I stuck to what they had for the most part.

Glazed Chocolate Pumpkin Bundt Cake
recipe by Eating Well

CAKE

1 cup all-purpose, flour
3/4 cup whole-wheat pastry flour
1 cup granulated sugar ( I used 1/2 splenda, 1/2 white 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 ( I used 3/4 tsp ginger 1 tsp cinnamon)
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

GLAZE & GARNISH

1/2 cup packed confectioners' sugar
1 tablespoon nonfat buttermilk
2 tablespoons mini chocolate chips, or toasted chopped nuts

PREPARATION

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.

(or another great opportunity to toss on some bacon!!!!)

PS it's the last day to enter the Shabby Apple Giveaway!