Pumpkin Chocolate Chip Spice Cake With Cinnamon Glaze

• FOR THE CAKE:
• 3/4 cups White Wheat Flour
• 1/2 cups Whole Wheat Pastry Flour
• 3/4 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1/4 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Allspice
• 1/4 teaspoons Nutmeg
• 1/4 teaspoons Ginger
• 1/8 teaspoons Cloves
• 1/2 cups Butter
• 1-1/2 cup Brown Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 1 cup Pumpkin Puree
• 1/2 cups Buttermilk
• 1/2 cups Chocolate Chips
• FOR THE GLAZE:
• 1-1/4 cup Powdered Sugar
• 3 Tablespoons Milk
• 1/8 teaspoons Lemon Juice
• 1/2 teaspoons Cinnamon

1. 1. Preheat the oven to 350 degrees F and position oven rack in center. Lightly coat a bundt pan with nonstick cooking spray.
2. 2. Sift flours, baking soda, baking powder, salt and spices into a medium bowl and set aside.
3. 3. Beat the butter and brown sugar until very light in color and fluffy, 3 minutes. Set aside.
4. 4. Beat the eggs and vanilla in a small bowl to blend. With the mixer on low speed, add the egg and vanilla mixture to the creamed butter and sugar.
5. 5. Add the pumpkin and blend well.
6. 6. With the mixer on the lowest speed, add the flour mixture and buttermilk alternately into the creamed butter mixture, beginning and ending with the flour mixture.
7. 7. Scrape down the bowl and add chocolate chips and finish mixing by hand. Scrape the batter into the prepared pan.
8. 8. Bake for about 40 minutes or until a knife comes out clean. For cinnamon glaze, combine 1 1/4 cups powdered sugar, 3 tablespoons milk, 1/8 teaspoon of lemon juice and 1/2 teaspoons cinnamon. If needed, add more milk, 1 tablespoon at a time, to achieve desired consistency. Once cake has cooled slightly, invert it onto a serving platter. Drizzle glaze over cake.

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Taken from tastykitchen.com/recipes/desserts/pumpkin-chocolate-chip-spice-cake-with-cinnamon-glaze/ (may not work)