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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.