Ingredients
-
3
-
1
-
2
-
2
-
1
-
1/2
-
1
-
1
-
4
-
1
-
1
-
1
-
1
-
-
1
Directions
Pumpkin Bundt Cake With Chocolate Glaze, This is a recipe used to make before being diagnosed diabetic I don’t think it can be re-vamped with Splenda and still be as good, so I’ll make it for really special times, when I have been really good at watching the carbs! UPDATE: I changed the amounts of spices in this I usually add more than called for and two reviewers thought it needed more If it sounds TOO spicy for you, cut the amounts in half
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Coat a 10-12 Cup Bundt Pan (or a 10" Tube Pan) With Non-Stick Cooking Spray. |
|
3
Done
|
Sift Flour, Baking Powder, Soda, Salt and Spices Together; Set Aside. |
|
4
Done
|
in a Large Mixing Bowl, Beat Eggs Until Foamy. Add Sugars and Beat Until Thick. Stir in Pumpkin and Oil, Beating Until Smooth. |
|
5
Done
|
Blend Dry Ingredients Into Pumpkin Mixture, Mixing Thoroughly. |
|
6
Done
|
Pour Batter Into Pan and Bake 1 Hour, or Until Wooden Pick Inserted Into Center Comes Out Clean. |
|
7
Done
|
Cool 10 Minutes Before Removing from Pan. Cool Completely on Wire Rack. Drizzle the Glaze Over Cooled Cake. |
|
8
Done
|
For the Glaze, Melt Butter and Chocolate in a Small Saucepan Over Low Heat; Stir in Salt and Vanilla. Add Powdered Sugar With Enough Milk to Make Glaze a Consistency to Drizzle Over Cake. |
