Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  flour
  1         tablespoon  baking powder
  2          teaspoons  soda
  2          teaspoons  pumpkin pie spice
  1           teaspoon  salt
  4                     eggs
  1                cup  sugar
  1                cup  light brown sugar -- packed
  16            ounces  pumpkin; pureed -- canned or
                        fresh
  1                cup  oil
                        glaze
  1         tablespoon  butter
  1              ounce  unsweetened chocolate
  1           teaspoon  salt
     1/2      teaspoon  vanilla
  1 1/4           cups  powdered sugar
  2        tablespoons  milk

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

Nutritional Information:

5752 Calories (kcal); 268g Total Fat; (41% calories from fat); 65g Protein; 794g Carbohydrate; 783mg Cholesterol; 6153mg Sodium