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Pumpkin: Pumpkin Bundt Cake w/ Chocolate Glaze

Source of Recipe

unknown


List of Ingredients

Cake:
3 cups Flour
1 tablespoon Baking powder
2 teaspoons Soda
2 teaspoons Pumpkin pie spice
1 teaspoon Salt
4 Eggs
1 cup Sugar
1 cup Light brown sugar packed
16 ounces Pumpkin; pureed canned or fresh
1 cup Oil

Glaze
1 tablespoon Butter
1 ounce Unsweetened chocolate
1 teaspoon Salt
1/2 teaspoon Vanilla
1 1/4 cups Powdered sugar
2 tablespoons Milk


Recipe

THE CAKE: Sift the flour, baking powder, soda, pumpkin pie spice and salt together; set aside. Beat the eggs until frothy; add the sugars. Beat until very thick. Stir in the pumpkin and oil, until smooth. Blend flour mixture thoroughly into the creamed mixture. Pour into a greased and floured 10" tube pan. Bake in preheated 350�F oven for about one hour or until cake tester inserted near the center comes out clean. Cool for 10 minutes before removing from the pan. Cool completely on a wire rack. Drizzle the glaze over the cake.

THE CHOCOLATE GLAZE: Melt the butter and chocolate, in a small saucepan over low heat; stir in salt and vanilla. Add the confectioners' sugar with enough milk to make the glaze thin enough to drizzle over the cake. Note: This cake will keep well for several months in the freezer.