Chocolate Pumpkin Bundt Cake
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
Method
- Preheat oven to 350°F. Grease a 12 cup Bundt pan.
- Whisk All-purpose flour, whole wheat flour, sugar, cocoa, baking powder, baking soda, pumpkin pie spice, salt and chocolate chips in a bowl.
- Blend 1 C buttermilk, pumpkin puree and brown sugar in another bowl.
- Beat in whole egg, and egg white.
- Add in the oil, syrup and vanilla.
- Fold in the dry ingredients, and stirring until just combined.
- Pour the batter into the Bundt pan and place it in the oven.
- Bake for 1 hr and 15 minutes.
- Test by inserting a metal skewer in the middle of a side to make sure it comes out clean (no batter).
- 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.
- The cake will loosen eventually and come off the pan. Let it cool for at least 2 hours.
- To glaze the cake, combine the powdered sugar, 1 tbsp buttermilk in a small bowl and stir until smooth.
- Place the cake on a serving plate and drizzle the glaze over the top.
- Refrigerate until ready to serve.
