Chocolate Pumpkin Bundt Cake

This past week or so it has been considerably cooler than it was a week ago (we were in the high 90s and low 100s a week ago, this week we were in the 70s-low 80s), but today is the first day that we have had a true “cold snap” (remember, I live in Central Califonia…..we don’t really have the cold snaps that many of my readers do), and I was in the mood to make some cold weather food, light some candles, and bake something yummy.   I got this recipe through my email today from Eating Well Magazine, and thought it would be perfect for tonight’s treat.    I did adapt the recipe a bit, and because it was too sweet, will adapt it even more next time to decrease the sugar and the sweetness.

Here is the link to the original recipe  from Eating Well Magazine.

 

Here are the changes that I made…..

Instead of using 1/4 cup corn syrup, I used 3 Tbsp. honey.  The cake was too sweet for us, so next time I make it I will use 3/4 cup regular sugar.

This cake is very moist and delicious and I highly recommend it!

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1 Response to Chocolate Pumpkin Bundt Cake

  1. Sandra says:

    Sounds yummy Lori 🙂

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