There's something magical about about Bundt pans. They have the ability to transform simple cakes into fancy ones by their sheer design. A light dusting of confectioner's sugar and it's party time! Nordicware manufactures Bundt pans in a variety of shapes and sizes. I chose the Bavarian design for this chocolate pumpkin cake. I had concerns about the cake sticking to the pan given it's intricate design, but it released beautifully. An easy cake to make, it's moist, lightly spiced, and not too sweet. It holds up nicely, and like banana bread, tastes even better the next day.
Chocolate Pumpkin Bundt Cake
makes 12-16 servings
- 2-3/4 cups all purpose flour
- 2 t. baking powder
- 1 t. baking soda
- 1/2 t. salt
- 1-1/2 t. cinnamon
- 1/2 t. ginger
- 1/4 t. cloves
- 1/4 t. nutmeg
- 3/4 cup unsweetened Dutch process cocoa powder
- 2 sticks unsalted butter, at room temperature
- 1-1/2 t. vanilla
- 2 cups sugar
- 4 large eggs
- 1 lb. (2 cups) canned solid pack pumpkin (not pie filling)
- Confectioner's sugar
Preheat oven to 325F. Generously spray a 10 or 12 cup Bundt pan with Pam.
Sift together all the dry ingredients into a bowl. Set aside.
In the large bowl of an electric mixer, cream the butter with the sugar and vanilla. Mix well. Add the eggs, one at a time, scraping the bowl with a rubber spatula and beating well after each addition. On low speed add half of the dry sifted ingredients, then the pumpkin, and finally the remaining dry ingredients. Do not over mix.
Turn the batter into the prepared pan. Smooth the top.
Bake for 1 hour or until a cake tester comes out clean and dry. Ovens vary. It could take up to 1-1/2 hours. Remove from oven and cool in the pan for 15-20 minutes. Cover with a rack and invert. Remove the pan and allow the cake to cool on the rack. Let it stand for several hours or overnight before serving. Dust with confectioner's sugar before serving.
Tastes even better the next day.
Slightly adapted from Maida Heatter's Book of Great Chocolate Desserts
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