- 1 package (2-layer size) yellow cake mix
- 1 16-oz can pumpkin
- 2 tspns pumpkin pie spice
- 2 tspns baking soda
- 2 eggs
- 1/4 cup water
- 8-oz semi-sweet chocolate morsels
- 1 cup chopped nuts
- Spice glaze (see below)
Preheat oven to 350 degrees. Grease and flour a Bundt pan.
In a large bowl, combine cake mix, spice, and baking soda. Add eggs, pumpkin, and water. Beat 3 minutes on medium speed of mixer or until batter is smooth. Fold in chocolate morsels and nuts.
Pour batter into prepared pan, and bake for 40 to 45 minutes or until cake tests done. Cool for 15 minutes in pan. Turn out and continue cooling on wire rack.
Top with spice glaze and a sprinkle of chopped nuts.
- 1 cup sifted confectioners' sugar
- 1 tbspn milk
- 1 tbspn light corn syrup
- 1 tspn of pumpkin pie spice or cinnamon
In a small bowl, combine all ingredients and beat until smooth. Use rubber spatula or a large spoon, and put glaze on top of cooled bundt cake. Then use a table knife to spread around top of cake. The glaze will then run down the sides slowly and beautifully.
More "Lost" Bundt CakesJava Spice Bundt Cake (1973)
(Origin - "Bunt Cakes" by Karen Plageman and Susan Herbert. An Owlswood Productions cookbook. 1973.)
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