Glazed Chocolate-pumpkin Bundt Cake

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• 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 fat-free buttermilk
• 15 ounces pumpkin puree, unsweetened
• 3/4 cup dark brown sugar, packed
• 1 large egg, at room temperature
• 1 large egg , at room temperature
• 1/4 cup canola oil
• 1/4 cup light corn syrup
• 1 tablespoon vanilla extract
• 1/2 cup confectioners' sugar, packed
• 1 tablespoon fat-free buttermilk
• 2 tablespoons mini chocolate chips (may substitute 2 tbl chopped toasted nuts)

Recipe

• 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 . 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 and 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.