http://www.care2.com/greenliving/chocolate-pumpkin-bundt-cake.html
Chocolate Pumpkin Bundt Cake
You don’t have to have pumpkin pie to still enjoy pumpkin and spice in a holiday dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic holiday flavors.
For the Cake
1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1 cup granulated organic sugar
3/4 cup unsweetened cocoa powder (not Dutch-process)
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
1 15-ounce can unsweetened pumpkin puree (or use fresh, here’s how)
3/4 cup dark brown sugar packed
1 large egg at room temperature
1 large egg white at room temperature
1/4 cup vegetable oil
1/4 cup light corn syrup
1 tablespoon vanilla extract
For the Glaze & Garnish
1/2 cup packed organic confectioners’ sugar
1 tablespoon non-fat buttermilk
2 tablespoons mini chocolate chips or toasted chopped nuts (see Tip)
To prepare cake:
1. Preheat oven to 350F. Lightly grease a 12-cup Bundt pan.
2. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
3. Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
4. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
To glaze & garnish cake:
Combine confectioners’ sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.
Tips: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Makes 16 servings.
Nutrition per serving: 234 calories; 5 g fat (1 g saturated fat, 3g mono unsaturated fat); 13 mg cholesterol; 46 g carbohydrates; 4 g protein; 3 g fiber; 238 mg sodium; 159 mg potassium.
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7 comments
add your comment »To have less sugar, calories, etc., don't put the glaze or garnish on it!
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I can't wait to try this. And by the way, since one is not (presumably) eating several helpings of this a day, every day, I think it's perfectly acceptable to use ingredients (i.e. corn syrup) in recipes such as this that one might reasonably expect to avoid in more common foods, like baked beans. It's DESSERT, people ... moderation in all things! It's entirely possible (and, sadly, quite common) to be toxically obsessive.
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why is this inappropriate?
corn syrup isn't any worse for you than regular sugar. it's the highly refined high fructose corn syrup that you have to avoid.
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Wonderful!!! I love how you have whole wheat flour hidden in there! The added nutrition of pumpkin is a nice touch as well :)
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Wow! That's a lot of sugar!
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I agree, it doesn't make any sense. Whenever I see corn syrup in a recipe, I substitute it with liquid from my homemade fruit preserve (strawberry, peach, or apricot). But I think even using basic homemade sugar syrup would be better.
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Why on earth are you calling "Healthy and Green Living", "eating well", and still using corn syrup? Please come to your senses! This isn't the first time.
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