Skinny Chocolate-Glazed Pumpkin Cake

• FOR THE PUMPKIN CAKE:
• 1/2 cups Whole Wheat Flour
• 1/2 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1 teaspoon Cinnamon
• 1/2 teaspoons Ground Ginger
• 1/8 teaspoons Ground Cloves
• 1/8 teaspoons Ground Nutmeg
• 1 cup Canned Pure Pumpkin Puree
• 1 Large Egg
• 1/2 cups Granulated Sugar
• 1/4 cups Canola Oil
• 1/4 cups 1 Percent Milk
• 1 teaspoon Pure Vanilla Extract
• FOR THE CHOCOLATE GLAZE:
• 1 cup Confectioners Sugar (Powdered Sugar)
• 2 Tablespoons Natural Unsweetened Cocoa Powder
• 2-1/2 teaspoons Water
• 2 teaspoons Pure Vanilla Extract

1. Preheat the oven to 375 F.
2. Into a mixing bowl, sift together and combine the following: whole wheat flour, all-purpose flour, baking powder, salt, cinnamon, ginger, cloves and nutmeg. Set aside.
3. Into a second large mixing bowl whisk and combine the following: pumpkin, egg, granulated sugar, canola oil, milk and vanilla extract.
4. Slowly blend the flour mixture into the pumpkin mixture, stirring just until the batter is well combined.
5. Coat an 8-inch by 4-inch baking pan with canola oil cooking spray. Pour the batter into the pan, spreading and smoothing the top with a table knife and ensuring the corners are filled in and the surface is perfectly smooth and even.
6. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool before glazing.
7. Meanwhile, prepare the chocolate glaze. Into a mixing bowl, add the confectioners' sugar, cocoa powder, water and vanilla extract. Stir until ingredients are well combined. If the glaze is too thick to spread over the cake, add 1/2 teaspoon of water at a time and stir until desired consistency is reached.
8. Run a table knife along every side of the cake, ensuring cake doesn't stick to the sides of the pan. Turn the pan over onto a tray or cutting board to remove the cake from the pan. Flip the cake so it's right-side-up. Use a small spatula to spread the chocolate glaze all over the top of the cake. Slice and serve.
9. To store: Cake should remain fresh for about 4 days if stored in an airtight container at room temperature in a cool, dark, dry location.

pumpkin cake, whole wheat flour, allpurpose, baking powder, ubc, cinnamon, ground ginger, ground cloves, ground nutmeg, egg, sugar, ubc, ubc, vanilla, chocolate glaze, confectioners sugar, cocoa, water, vanilla

Taken from tastykitchen.com/recipes/desserts/skinny-chocolate-glazed-pumpkin-cake/ (may not work)