Pumpkin Bundt Cake with Chocolate Glaze

• Vegetarian

• Produce

  • 1/4 tsp Ginger, ground
  • 1 (15-oz. can Pumpkin

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 2 tbsp Colored corn syrup or golden cane syrup, light

• Baking & Spices

  • 9 oz All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 4 oz Bittersweet chocolate
  • 1/2 cup Brown sugar, packed light
  • 1 1/2 tsp Cinnamon, ground
  • 3/4 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 1/4 tsp Nutmeg, ground
  • 2 tsp Vanilla extract
  • 7 1/8 oz Whole wheat flour

• Oils & Vinegars

  • 1 Baking spray

• Dairy

  • 7 tbsp Butter, unsalted
  • 1/4 cup Whole milk
  • 1/2 cup Yogurt, plain low-fat

Found on cookinglight.com

Description

Directions

• Preheat oven to 325°F. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and next 5 ingredients (through nutmeg) in a large bowl. Place butter and sugars in a bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Beat in vanilla. Add eggs, 1 at a time, beating well after each addition. Combine yogurt and pumpkin in a bowl, stirring with a whisk. Add flour mixture and pumpkin mixture alternately to butter mixture, beginning and ending with flour mixture. Spoon batter into a 12-cup Bundt pan coated with baking spray. Bake at 325°F for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 30 minutes; remove cake from pan. Cool completely on wire rack. Combine milk, corn syrup, and chocolate in a microwave-safe bowl; microwave at MEDIUM (50% power) 1 minute or until melted, stirring every 20 seconds. Slowly pour chocolate mixture over cooled cake.