Preparation:
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 freeze |
