11/16/12

What’s New: Glazed Chocolate Pumpkin Bundt Cake




Did you know that this is National Diabetes Month?! It is more than likely that you may know someone with diabetes. There are nearly 26 million children and adults in the United States that have diabetes. With the holidays here, and the festive desserts that accompany these events, it can be a struggle for those with diabetes to find foods, especially desserts, which fit their needs.

Therefore, I wanted to find a holiday recipe that could be modified to help those with diabetes enjoy their dessert while making better choices!  After some looking I finally found this holiday recipe.  The biggest change I made to the ingredients was to substitute sucralose for sugar. I went ahead and made the glaze as instructed in the original recipe, but the glaze could have been easily eliminated to make a healthier version!

Overall, the cake turned out really beautiful as you can see in the pictures, but it does require some time to prepare and cool. I would suggest making this for those special occasions.




Ingredients

Cake
1 cup all-purpose, flour
3/4 cup whole-wheat pastry flour
1 cup granulated sugar   (Sucralose)
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

Glaze & Garnish
1/2 cup packed confectioners' sugar (Optional)
1 tablespoon nonfat buttermilk (Optional)
2 tablespoons mini chocolate chips (Optional)
2 tablespoons toasted chopped nuts


Directions
1.    To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.

2.    Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.

3.    Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.

4.    Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

5.    To glaze and garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.





Active Time: 30 minutes
Total Time: 3 1/2 hours (including cooling time)
Yield:  16 servings
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.

Source: Adapted from EatingWell 

Nutrition analysis per serving (including sucralose and glaze)
Calories 210
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 15mg
Sodium 340mg
Total Carbohydrate 37g
Dietary Fiber 3g
Sugars 18g
Protein 4g



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