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Instructions
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 (about 1 to 1 ¼ hours). Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours. Place cake on a serving dish and drizzle with glaze. Makes 12 to 14 servings.
To glaze and garnish cake: Combine icing sugar and 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 walnuts if using while the glaze is still moist.
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