Just Desserts: Glazed Chocolate-Pumpkin Bundt Cake

October 8, 11:10 AMDenver Food ExaminerAndrea Spikes

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Looking for ways to sneak some wholeness into sugary goodness? Try this recipe, adapted from Eating Well.  

This is one of my favorite cakes: It's super-easy to make, incredibly moist, and reaches a 10 on the chocolate-fulfillment scale.

Glazed Chocolate-Pumpkin Bundt Cake
Makes 16 servings
TOTAL TIME: 3 1/2 hours (including cooling time)

Cake
1 cup all-purpose flour
3/4 cup whole-wheat pastry flour (look for it at grocers such as Vitamin Cottage)
1 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup lowfat or nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup packed dark brown sugar
1 large egg plus 1 large egg white, at room temperature (set out on counter 15 minutes)
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract

Glaze & Garnish
1/2 cup packed powdered sugar
1 tablespoon buttermilk
2 tablespoons mini chocolate chips or toasted chopped nuts

1. To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
2. Whisk flours, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
3. Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
4. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
5. To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.