Chocolate Pumpkin Bundt Cake

Courtesy EatingWell Magazine
1 3/4 c flour
1 c sugar
3/4 c cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp pumpkin pie spice
1/4 tsp salt
1 c buttermilk
1 15oz can pumpkin puree
3/4 c packed brown sugar
1 egg
1 egg white
1/4 c oil
1/4 c light corn syrup
1 TBSP vanilla

GLAZE:

1/2 c packed powdered sugar
1 TBSP buttermilk
2 TBSP mini chocolate chips or chopped nuts
(mix together, top with chocolate chips)

Preheat oven to 350. Spray bundt pan with cooking oil.

Whisk all dry ingredients together in a medium bowl. Set aside. Blend buttermilk, pumpkin and brown sugar in a large bowl on low speed. Add egg and egg white. Beat. Add in oil, corn syrup and vanilla. Gradually add dry ingredients until well mixed. Pour into bundt pan. Bake for 1-1 1/4 hour or until toothpick comes out clean. Place pan with cake in it on a wire rack to cool for 15 minutes. Then remove pan and let cake cool for 2 hours. Drizzle glaze over cake. Enjoy

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