Spiced Chocolate Rum Cake

The batter for this cake combines whole wheat pastry flour, butter, sugar, eggs, pumpkin, yogurt, sour cream, spiced rum and cinnamon with melted unsweetened chocolate, chocolate syrup and chocolate chips, and is baked in a fluted tube pan.

Ingredients:

3/4 cup butter, softened
1 1/2 cups sugar
4 eggs
6 oz. lowfat vanilla yogurt
1 cup canned pumpkin
1 cup sour cream
1 cup spiced rum
2 cups whole wheat pastry flour
1/2 cup unbleached white flour
1 tsp baking soda
1 tsp cinnamon
6 oz chocolate chips
8 oz unsweetened baking chocolate
1/2 cup chocolate syrup
3 tsp vanilla

Directions:

Preheat oven to 300; grease and flour a 10" Bundt pan. Cream 1/2 cup of the softened butter until smooth; add 1 cup of the sugar and beat until light and fluffy. Beat in 4 eggs, one at a time, and beat at least 5 minutes on medium speed. Beat in yogurt and pumpkin until smooth. Whisk together sour cream and 1/2 cup of the spiced rum until well blended. Sift together whole wheat flour, white flour, baking soda and cinnamon. Add dry ingredients to egg mixture alternately with sour cream mixture, beginning with flour, and beating just until combined. Melt unsweetened baking chocolate; cool slightly. Add to batter with chocolate chips, chocolate syrup and 2 tsp. of the vanilla. Mix until blended; do not overbeat. Spoon batter into prepared pan and bake at 300 for 1 1/2 hours, or until cake is done when tested. Meanwhile prepare glaze: Heat remaining 1/4 cup butter, 1/2 cup sugar and 1/2 cup spiced rum. Bring to boil; remove from heat and add remaining 1 tsp vanilla. When cake is removed from oven, poke several holes in cake with a skewer and pour the warm glaze over the cake. Remove cake from pan and cool on rack. When cool, cake may be dusted with confectioner?s sugar, or glazed with 1/4 cup confectioners sugar mixed with enough light cream or milk to make a glaze consistency. If desired, cake may then be drizzled with chocolate syrup and garnished with raspberries.

Number of Servings: 10-12