Chocolate Pumpkin Bundt Cake

Chocolate Pumpkin Bundt Cake
Nutrition Info
  • Serves: 16
  • Serving size: 112g
  • Calories: 280
  • Fat: 8g
  • Saturated fat: 2.5g
  • Trans fat: 0g
  • Carbs: 53g
  • Sodium: 230mg
  • Fiber: 4g
  • Protein: 4g
  • Chol: 10mg
Prep time: 
Cook time: 
Total time: 
A rich, smooth and chocolatey pumpkin treat. Yes, chocolate and pumpkin does pair well!
Ingredients
  • 1 C All-purpose flour
  • ¾ Whole wheat pastry flour
  • 1 C Sugar
  • ¾C Unsweetened cocoa powder
  • 1½ tsp Baking powder
  • 1½ Baking soda
  • 1 tsp Pumpkin pie spice
  • ¼ tsp Salt
  • 1 C Semi sweet chocolate chips
  • 1 C Lowfat buttermilk
  • 1 Can Pumpkin puree (15oz)
  • ¾ C Dark brown sugar
  • 1 Egg
  • 1 Egg white
  • ¼ C Canola oil
  • ¼ C Agave syrup
  • 1 tsp Vanilla extract
  • ½ C Powdered sugar
Instructions
  1. Preheat oven to 350 oF. Grease a 12 cup Bundt pan.
  2. Whisk All-purpose flour, whole wheat flour, sugar, cocoa, baking powder, baking soda, pumpkin pie spice, salt and chocolate chips in a bowl.
  3. Blend 1 C buttermilk, pumpkin puree and brown sugar in another bowl.
  4. Beat in whole egg, and egg white.
  5. Add in the oil, syrup and vanilla.
  6. Fold in the dry ingredients, and stirring until just combined.
  7. Pour the batter into the Bundt pan and place it in the oven.
  8. Bake for 1 hr and 15 minutes.
  9. Test by inserting a metal skewer in the middle of a side to make sure it comes out clean (no batter).
  10. Remove from the oven and place on the cooling rack for 15 minutes. Loosen the edges gently with a knife and invert the cake pan.
  11. The cake will loosen eventually and come off the pan. Let it cool for at least 2 hours.
  12. To glaze the cake, combine the powdered sugar, 1 tbsp buttermilk in a small bowl and stir until smooth.
  13. Place the cake on a serving plate and drizzle the glaze over the top.
  14. Refrigerate until ready to serve.