Glazed Chocolate-Pumpkin Bundt Cake
"You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors. Make Ahead Tip: Prepare through Step 4 up to 1 day ahead. Glaze and garnish (Step 5) shortly before serving. Equipment: 12-cup Bundt pan..."
INGREDIENTS
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For Cake:
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1 cup all-purpose flour
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3/4 cup whole-wheat pastry flour
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1 cup granulated sugar
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3/4 cup unsweetened cocoa powder (not Dutch-process)
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons baking soda
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1 teaspoon pumpkin pie spice
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1/4 teaspoon salt
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1 cup nonfat buttermilk
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1 15-ounce can unsweetened pumpkin puree
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3/4 cup dark brown sugar packed
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1 large egg at room temperature
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1 large egg white at room temperature
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1/4 cup canola oil
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1/4 cup light corn syrup
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1 tablespoon vanilla extract
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For Glaze & Garnish:
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1/2 cup packed confectioners' sugar
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1 tablespoon nonfat buttermilk
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2 tablespoons mini chocolate chips or toasted chopped nuts (see Tip)
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Tip: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes. To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low
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