For Cake: 1 Cup Buttermilk
1 Cup Cake Flour 15 Ounce Pumpkin Puree
3/4 Cup Wheat Flour 3/4 Cup Dark Brown Sugar, Packed
1 Cup Sugar 1 Large Egg
3/4 Cup Hershey Special Dark Cocoa Powder 1 Tbl Canola Oil
1 1/2 Tsp baking powder 1/4 Cup Canola Oil
1 1/2 Tsp baking soda 1/4 Cup Light Corn Syrup
1 Tsp Cinnamon 1 Tbl Vanilla
1/2 Tsp Nutmeg Glaze & Garnish:
1/2 Tsp Ancho Chili Powder 1/2 Cup Confectioners Sugar
1/4 Tsp Salt 2 Tbl Buttermilk
2 Tbl Mini Chocolate Chips
To prepare cake: Preheat oven to 350F. Coat Bundt pan with cooking spray.
Whisk flours, granulated sugar, cocoa, baking powder, baking soda, spices and salt in a medium bowl.
Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in egg. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan. 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.
To glaze & 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 while the glaze is still moist.