Chocolate Pumpkin Cake With Cinnamon Chocolate Glaze - cooking recipe

Ingredients

1 (18 1/4 ounce) box yellow cake mix
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons baking soda
1 (15 ounce) can pumpkin puree
1/4 cup water
2 eggs
1 cup chocolate chips
1 cup finely chopped pecans
Glaze
1/2 cup sugar
5 tablespoons lightly-salted butter
1/4 cup milk
2/3 cup cinnamon baking chips
3 tablespoons cocoa powder
1 teaspoon vanilla extract

Preparation

Preheat oven to 350 degrees F.
Grease and flour a 12-cup bundt pan.
In an electric mixer, combine cake mix, spices, baking soda, pumpkin, water and eggs.
Mix on low for 1 minute.
Scrape down sides of bowl.
Increase speed to medium and mix for 2 more minutes or until thoroughly combined and batter is smooth.
Fold in chocolate chips and nuts.
Spoon batter into prepared bundt pan and smooth out top with a spatula.
Bake for 40 minutes or until top springs back when lightly pressed.
Cool in pan on a wire rack for 20 minutes then turn out onto rack to cool for 20 minutes more.
To prepare glaze: combine sugar, butter and milk in a medium saucepan and stir until butter melts and mixture comes to a boil.
Boil for 1 minute while stirring constantly.
Remove from heat.
Mix in cinnamon chips, cocoa powder and vanilla and stir until smooth.
Let sit a few minutes to thicken.
Pour over cooled cake.
Dust with powdered sugar if desired.