Pumpkin Bundt Cake with Chocolate Glaze

Directions

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 inch tube pan.

Bake in preheated 350℉ (180℃) F 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.