It’s cold and snowy, so it’s a good time to turn on the oven to warm the kitchen. This is an easy cake, despite what may seem like a lot of ingredients. It is very moist because of the pumpkin, and has sort of a mysterious spice taste. I served this as a dessert, which was wonderful. But it is a big cake, and I was able to slice the leftovers and lay them out on a plate to bring to another occasion requiring a “food offering.” I actually think it made quite a few more than 16 servings, which the recipe, originally from Eating Well, specified. I made the cake a bit lower fat than the original recipe by reducing the amount of canola oil. This meant I could eat the cake with a large dollop of whipped cream (canned)’ which only adds about 3 grams of fat. It was also good with low-fat vanilla ice cream.
I don’t think the glaze is really necessary – it’s more decorative than anything else – and if you plan to serve the cake more than one time, it soaks into the cake and makes it a little sticky.
Chocolate Pumpkin Bundt 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 (I used regular low fat buttermilk)
1 15-ounce can unsweetened pumpkin puree
3/4 cup dark brown sugar, packed
1 large egg, at room temperature
1 large egg white, at room temperature
1 Tablespoon canola oil
3 Tablespoons applesauce
1/4 cup light corn syrup
1 tablespoon vanilla extract
1/2 cup packed confectioners’ sugar
1 Tablespoon nonfat buttermilk
2 tablespoons mini chocolate chips, or toasted chopped nuts (see note)
Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl. Blend 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, applesauce, corn syrup and vanilla. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overbeat.
Pour the batter into the prepared pan. 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.
To glaze and 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. Makes 16 generous servings at about 3 grams of fat/serving.
NOTE: I decided to put the mini chocolate chips into the cake instead of on it, to give an extra taste of chocolate to this very chocolaty cake.