Glazed Chocolate Pumpkin Bundt Cake

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 151.6
  • Total Fat: 3.6 g
  • Cholesterol: 9.5 mg
  • Sodium: 146.7 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 3.0 g

View full nutritional breakdown of Glazed Chocolate Pumpkin Bundt Cake calories by ingredient


Introduction

The original recipe was higher in sugar. Decreased the sugar by about 30%. Using 100% cocao special dark cocoa powder by Hershey's gives you more of the dark chocolate antioxidants. Very moist! The original recipe was higher in sugar. Decreased the sugar by about 30%. Using 100% cocao special dark cocoa powder by Hershey's gives you more of the dark chocolate antioxidants. Very moist!
Number of Servings: 20

Ingredients

    1 cup all purpose unbleached flour
    3/4 cup whole wheat flour
    3/4 cup granulated sugar
    3/4 cup 100% cacao special dark cocoa powder
    1 1/2 tsp baking powder
    1 1/2 tsp baking soda
    1/2 tsp cinnamon
    1/8 tsp ginger
    1/8 tsp ground cloves
    1/4 tsp nutmeg
    3/4 cup skim milk
    1 Tbsp white vinegar
    2 cups cooked pumpkin puree or 1 - 15 oz can pumpkin
    1/2 cup brown sugar
    1 large egg
    1 large egg white
    1/4 cup canola oil
    2 Tbsp Honey
    1 Tbsp vanilla extract

    1/3 cup powdered sugar
    1 Tbsp skim milk

Directions

Preheat Oven to 350 degrees. Grease and flour a 12 cup bundt pan. Mix flours, granulated sugar, cocoa, baking powder, baking soda and spices in a medium bowl. Blend milk, vinegar, pumpkin and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, hone and vanilla. gradually add dry ingredients to pumpkin mixture, stirring just until combined. Transfer batter to bunt pan. Bake for 60 - 75 minutes. Let cool for 15 minutes. Remove from pan and cool.

Combine powdered sugar and skim milk to make a thin glaze. Stir until smooth. Drizzle glaze over the top of the bunt cake.

Serving Size: Makes 20 pieces

Number of Servings: 20

Recipe submitted by SparkPeople user BBROST.

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