Ingredients

For Cake: 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 For Glaze & Garnish: 1/2 cup  packed confectioners' sugar 1 tablespoon  nonfat buttermilk 2 tablespoons  mini chocolate chips or toasted chopped nuts (see Tip) Tip: 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.

Description

Glazed Chocolate-Pumpkin Bundt Cake, Recipe

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