*  Exported from  MasterCook  *

                 Pumpkin Bundt Cake with Chocolate Glaze

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Bundt Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          Flour
   1      tablespoon    Baking powder
   2      teaspoons     Soda
   2      teaspoons     Pumpkin pie spice
   1      teaspoon      Salt
   4                    Eggs
   1      cup           Sugar
   1      cup           Light brown sugar -- packed
  16      ounces        Pumpkin; pureed -- canned or
                        fresh
   1      cup           Oil
                        Glaze
   1      tablespoon    Butter
   1      ounce         Unsweetened chocolate
   1      teaspoon      Salt
  1/2     teaspoon      Vanilla
 1 1/4    cup           Powdered sugar
   2      tablespoon    Milk

 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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