Pumpkin Bundt Cake with Chocolate Glaze

---------- Recipe via Meal-Master (tm) v8.05

Title: Pumpkin Bundt Cake with Chocolate Glaze
Categories: Cheesecakes, Chocolate
Yield: 1 servings

3 c Flour
1 tb Baking powder
2 ts Soda
2 ts Pumpkin pie spice
1 ts Salt
4 Eggs
1 c Sugar
1 c Light brown sugar; packed
16 oz Pureed pumpkin
Canned or fresh
1 c Oil
Glaze:
1 tb Butter
1 oz Unsweetened chocolate
1 ds Salt
1/2 ts Vanilla
1 1/4 c Powdered sugar
2 tb Milk; or as needed

THE CAKE: Sift the flour, baking powder, soda, pumpkin pie
spice and salt together; set aside. Beat the eggs until
flothy; add the sugars. Beat until very thick. Stir in the
pumpkin and oil, until smooth. Blend flour mixture
thoroughly into the creamed mixture. Pour into a greased
and floured 10" tube pan. Bake in preheated 350~ oven for
about one hour or until cake tester inserted near the
center comes out clean. Cool for 10 minutes before removing
from the pan. Cool completely on a wire rack. Drizzle the
glaze over the cake.

THE CHOCOLATE GLAZE: Melt the butter and chocolate, in a
small saucepan over low heat; stir in salt and vanilla. Add
the confectioners' sugar with enough milk to make the glaze
thin enough to drizzle over the cake.
Note: This cake will keep well for several months in the
freezer.

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