Chocolate Pumpkin Cake

We recently celebrated the hubs 40th birthday this week and he picked a Glazed Chocolate-Pumpkin Bundt Cake and it was heavenly. Three days later, this is what is left and it is still as good as it was the day I made it. Here’s the recipe (it’s from Eating Well magazine)

* 1 cup all-purpose, flour
* 3/4 cup whole-wheat pastry flour
* 1 cup granulated 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
* 3/4 cup dark brown sugar, packed
* 1 large egg, at room temperature
* 1 large egg white, at room temperature
* 1/4 cup canola oil
* 1/4 cup light corn syrup
* 1 tablespoon vanilla extract

Glaze & Garnish
* 1/2 cup packed confectioners’ sugar
* 1 tablespoon nonfat buttermilk
* 2 tablespoons mini chocolate chips, or toasted chopped nuts (see Tip)

1. To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
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.
5. To glaze and 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.

And here is a glimpse into the new sewing “studio”. We had to move all my sewing stuff up into the family room (which thankfully is super large) due to the rehab going on in the basement. I finally got most everything I need to start sewing again unpacked today. I also picked up my embroidery for the first time in weeks and weeks today and let me tell you it was the most glorious thing. Hopefully, daisyeyes is back in business (well at least the business of starting some Christmas sewing!)

And a note on the homeschooling front. Thanks for all the sweet comments. My husband and I are really feeling good about things and it feels good just being honest with the positive and negative. We are going to visit our zoned elementary school next week to meet with the principal and we’ll see where we go from there. Do I feel like a failure? Absolutely not. Do I feel like we made a wrong choice? Absolutely not. We are both seeing the the wisdom in just being honest with what works and doesn’t and realizing what is best for our children at one point, may not be best for them long term. God is merciful.

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