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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.

 

 

 


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