Pumpkin Bundt Cake With Chocolate Glaze
Recipe: #12072
February 10, 2014
"A nice Fall dessert."
Original is 12 servings
Ingredients
-
-
-
- GLAZE
-
-
-
-
-
-
Nutritional
- Serving Size: 1 (168.3 g)
- Calories 623.3
- Total Fat - 25.9 g
- Saturated Fat - 5.2 g
- Cholesterol - 81.8 mg
- Sodium - 634.6 mg
- Total Carbohydrate - 92.8 g
- Dietary Fiber - 2.3 g
- Sugars - 61.3 g
- Protein - 7.4 g
- Calcium - 134 mg
- Iron - 1.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
Coat a 10-12 cup bundt pan (or a 10" tube pan) with non-stick cooking spray.
Step 3
Sift flour, baking powder, soda, salt and spices together; set aside.
Step 4
In a large mixing bowl, beat eggs until foamy. Add sugars and beat until thick. Stir in pumpkin and oil, beating until smooth.
Step 5
Blend dry ingredients into pumpkin mixture, mixing thoroughly.
Step 6
Pour batter into pan and bake 1 hour, or until wooden pick inserted into center comes out clean.
Step 7
Cool 10 minutes before removing from pan. Cool completely on wire rack. Drizzle the glaze over cooled cake.
Step 8
*For the glaze*, melt butter and chocolate in a small saucepan over LOW heat; stir in salt and vanilla.
Step 9
Add powdered sugar with enough milk to make glaze a consistency to drizzle over cake.
Tips
- 10-12 cup bundt pan (or tube pan)
0 Reviews
You'll Also Love
