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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 350ºF 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.

 

 

 


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