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Sep 28, 2006 1:48 pm US/Pacific
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Chocolate Pumpkin Bundt Cake*
Serves 16
Ingredients:
1 cup all-purpose flour
3/4 cup whole wheat pastry flour
3/4 cup granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
15 ounces pumpkin puree
1/2 cup dark brown sugar
1 large egg, room temperature
1 large egg white
1/4 cup canola oil
1/4 cup brown rice syrup, agave nectar or honey
1 tablespoon vanilla extract
1/2 cup confectioner's sugar
1 tablespoon lowfat 1% milk
2 tablespoons walnuts - optional
2 tablespoons mini-chocolate chips - optional
Directions:
Preheat oven to 350 and prepare a 12-cup Bundt cake pan by coating it evenly with cooking spray.
Whisk together flours, sugar, cocoa, baking powder and soda, pumpkin pie spice and salt in a medium size bowl. In another bowl or in a stand up mixer, mix together buttermilk, pumpkin puree and brown sugar on low speed. Beat in egg and egg white. Stir in oil, agave, and vanilla. Gradually add the dry ingredients until just combined. Transfer the cake batter to the prepared bundt pan.
Bake for an hour (convection ovens) to an hour and fifteen minutes. Cool completely on a wire rack. Remove from pan and make sure cake is cool before glazing (an optional step). Place on a serving plate.
For the glaze: Combine the confectioner's sugar with 1 tablespoon milk and whisk until smooth. Drizzle the glaze over the top of the cake. Top with optional mini chocolate chips and/or chopped walnuts.
Per Serving (with added nuts and choc. chips): 218 Calories; 6g Fat (22.0% calories from fat); 4g Protein; 41g Carbohydrate; 3g Dietary Fiber; 14mg Cholesterol; 228mg Sodium.
Per Serving (without added nuts and choc. chips): 205 Calories; 5g Fat (19.4% calories from fat); 4g Protein; 40g Carbohydrate; 3g Dietary Fiber; 14mg Cholesterol; 227mg Sodium.
*Adapted from Eating Well Oct/Nov 2006