glazed+chocolate+bundt+cake

=Glazed Chocolate-Pumpkin Bundt Cake= Calories per serving:234 

Total Cost: depends on area

Number of servings:16

Ingredients:
 * Cake **
 * 1 cup all-purpose, flour
 * 3/4 cup whole-wheat pastry flour
 * 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 nonfat buttermilk
 * 1 15-ounce can unsweetened pumpkin puree
 * <span style="font-family: "Times New Roman","serif"; font-size: 12pt;">3/4 cup dark brown sugar, packed
 * <span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 large egg, at room temperature
 * <span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 large egg white, at room temperature
 * <span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/4 cup canola oil
 * <span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/4 cup light corn syrup
 * <span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 tablespoon vanilla extract
 * <span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Glaze & Garnish **
 * <span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1/2 cup packed confectioners' sugar
 * <span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 tablespoon nonfat buttermilk
 * <span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2 tablespoons mini chocolate chips, or toasted chopped nuts (see Tip)

Directions:

 * 1) <span style="font-family: "Times New Roman","serif"; font-size: 12pt;">To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
 * 2) <span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
 * 3) <span style="font-family: "Times New Roman","serif"; font-size: 12pt;">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) <span style="font-family: "Times New Roman","serif"; font-size: 12pt;">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) <span style="font-family: "Times New Roman","serif"; font-size: 12pt;">To glaze &amp; 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.
 * <span style="font-family: "Times New Roman","serif"; font-size: 13.5pt;">Tips & Notes **
 * **<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Make Ahead Tip **<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">: Prepare through Step 4 up to 1 day ahead. Glaze and garnish (Step 5) shortly before serving. Equipment: 12-cup Bundt pan
 * **<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Tips: **<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> 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.
 * **<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">To toast chopped nuts & seeds: **<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.