Pumpkin Bundt Cake With Chocolate Glaze

3 c Flour

1 tb Baking powder

2 ts Soda

2 ts Pumpkin pie spice

1 ts Salt

4 Eggs

1 c Sugar

1 c Light brown sugar; packed

16 oz Pureed pumpkin

Canned or fresh 1 c Oil

Glaze: 1 tb Butter

1 oz Unsweetened chocolate

1 ds Salt

1/2 ts Vanilla

1 1/4 c Powdered sugar

2 tb Milk; or as needed

THE CAKE: 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" tube pan. Bake in preheated 350~ 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.
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