Pumpkin Bundt Cake with Chocolate Glaze
Yield 12 Servings
Preheat oven to 325 degrees. In a large bowl, whisk eggs, yogurt, oil and pumpkin together until uniform in color. Stir in cake mix and spices until just combined. Spoon into greased 12-cup bundt pan. Bake 35-45 minutes, or until toothpick comes out clean. Cool 10 minutes and remove from pan. In a small, microwaveable bowl, add all ingredients for chocolate glaze. Microwave for 1 minute on low power (I did mine at 50% power-you might have to zap your sauce longer depending on the strength of your microwave). Carefully stir sauce until smooth and runny. Drizzle over cake. Serve warm. Store in an airtight container or wrapped in plenty of plastic wrap. Yield: at least 12.