Ingredients
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3 cups all-purpose flour
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1 tablespoon baking powder
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2 teaspoons baking soda
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2 teaspoons ground cinnamon
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1 teaspoon ground nutmeg
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1/2 teaspoon ground cloves (or allspice)
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1 teaspoon ground ginger
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1 teaspoon salt
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4 eggs
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1 cup granulated sugar
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1 cup light brown sugar (firmly packed)
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1 (15 1/2 ounce) can pumpkin (not pumpkin pie mix)
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1 cup canola oil
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1 tablespoon butter
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1 ounce semisweet baking chocolate
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1 dash salt
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1/2 teaspoon vanilla extract
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1 1/4 cups powdered sugar
Instructions
- Preheat oven to 350°F.
- Coat a 10-12 cup bundt pan (or a 10" tube pan) with non-stick cooking spray.
- Sift flour, baking powder, soda, salt and spices together; set aside.
- In a large mixing bowl, beat eggs until foamy. Add sugars and beat until thick. Stir in pumpkin and oil, beating until smooth.
- Blend dry ingredients into pumpkin mixture, mixing thoroughly.
- Pour batter into pan and bake 1 hour, or until wooden pick inserted into center comes out clean.
- Cool 10 minutes before removing from pan. Cool completely on wire rack. Drizzle the glaze over cooled cake.
- 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.