Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose, flour

  2. 3/4 cup whole-wheat pastry flour

  3. 1 cup granulated sugar

  4. 3/4 cup unsweetened cocoa powder, (not Dutch-process)

  5. 1 1/2 teaspoons baking powder

  6. 1 1/2 teaspoons baking soda

  7. 1 teaspoon pumpkin pie spice

  8. 1/4 teaspoon salt

  9. 1 cup nonfat buttermilk

  10. 1 15-ounce can unsweetened pumpkin puree

  11. 3/4 cup dark brown sugar, packed

  12. 1 large egg, at room temperature

  13. 1 large egg white, at room temperature

  14. 1/4 cup canola oil

  15. 1/4 cup light corn syrup

  16. 1 tablespoon vanilla extract

Instructions Jump to Ingredients ↑

  1. To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl. 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. 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.


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