---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pumpkin Bundt Cake with Chocolate Glaze
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
       3 c  Flour
       1 tb Baking powder
       2 ts Soda
       2 ts Pumpkin pie spice
       1 ts Salt
       4    Eggs
       1 c  Sugar
       1 c  Light brown sugar; packed
      16 oz Pureed pumpkin
            Canned or fresh
       1 c  Oil
            Glaze:
       1 tb Butter
       1 oz Unsweetened chocolate
       1 ds Salt
     1/2 ts Vanilla
   1 1/4 c  Powdered sugar
       2 tb Milk; or as needed
  
   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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