Chocolate Pumpkin Cake for Doug and Marie in BC

A mere sixteen months ago Liv Life sprang to life.  Little did I know then how much this little blog would become ingrained in my very being and indeed help me to "Liv" an even richer life than I had already.  From baking and cooking challenges to contacts around the world, Liv Life is indebted to our readers and supporters for the love we have felt from around the globe.

Over the months my virtual world has grown exponentially and has replaced some of the real world that I lost when Liv graduated from elementary school (where I was very needed) to middle school (where they don't need mom help quite so much).  I have blog friends who I check in with often and who I worry about when I don't see them for a few days.  I've enjoyed kid's birthdays, suffered through family deaths and celebrated new and enticing recipes along the way.  In addition, Liv and I have so enjoyed the comments left for us, often finding ourselves smiling and laughing as we read.

From Judy and Gina in Northern CA, to Dennis and Christiane (even though she doesn't like chocolate) on the opposite coast, back across the crountry to Felice in Hawaii, around the world to my new BFF Jill in Paris, and on up to Dionne and Doug in the Pacific Northwest, my life is a better place with these new found friends in it.

This post however is dedicated to Doug and Marie from BC.  Shortly after we started Liv Life I got an email from Doug, Old Doug he calls himself, up I-5 and on into BC.  Introducing himself and sharing some of his recipes from a site called the Pepper Fool, I've enjoyed getting to know this wonderful couple.

Over the months Doug has continued to email me and with each email I get to know him a little better.  While Doug, who spent some time as a photographer in the Royal Canadian Air Force, began cooking in 1947, it is Marie, his lovely wife of 62 years, who is the baker of the family.  Opening one email I was greeted with a photo of our Oatmeal Bread recipe which Marie had adapted to produce one gorgeous loaf.

Doug occasionally leaves me comments on Liv Life and after his last comment on our Pumpkin Cinnamon Rolls,

"Old Doug in BC said...

Hi Kim...Marie read that recipe and so I had to download and print it off!
We just got a couple of squash, so away we go tomorrow. She will get the bread machine going and do what you did, but with Lactaid milk. Tell Liv to leave a couple of those for her brother! :-))!
Cheers,
old Doug & Marie in B"

I emailed him a quick hello only to find that in the time between the comment and my email the paramedics had been to their house and had whisked Miss Marie off to the hospital with some heart issues.  Marie is a trooper, she has survived breast cancer, a pacemaker that didn't work quite right and now further heart issues.  Last I heard she was in intensive care, but was due to be released from the unit shortly.

I haven't heard from Doug in a few weeks and I'm praying that Miss Marie is doing better and home recuperating.  Wishing I lived next door and knowing how Miss Marie likes pumpkin, this virtual slice of Chocolate Pumpkin Cake (an Eating Well recipe) will have to suffice.  Filled with hearth healthy pumpkin and some whole grain flour, this lower in fat cake will hopefully give her a smile and return some of the love that they have sent my way.

Our thoughts are with you Miss Marie!  XO

 

Edited 10/8/11 - 8:30 PM PST

I've just had an email from Doug, and while Miss Marie is still in the hospital she is doing better.  He visits her daily and last week all 6 of their kids were in town to visit as well.  Doug says thank you for the kind thoughts and comments, Miss Marie will see them all as soon as she comes home!

Chocolate Pumpkin Cake

adapted from Eating Well Magazine

Printer Friendly 

1 cup all-purpose, flour

3/4 cup whole-wheat pastry flour

1 cup granulated sugar

3/4 cup unsweetened cocoa powder, (not Dutch-process)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 tsp cinnamon

1/4 tsp ground ginger

1/8 tsp all spice

1/8 tsp ground nutmeg

1/4 teaspoon salt

1 cup nonfat buttermilk

1 15-ounce can unsweetened pumpkin puree

3/4 cup dark brown sugar, packed

1 large egg, at room temperature

1 large egg white, at room temperature

1/4 cup canola oil

1/4 cup light corn syrup

1 tablespoon vanilla extract

Glaze

1/2 cup confectioners' sugar

1 Tbs nonfat milk

Spiced Glaze

1/2 cup powdered (confectioners') sugar

3/4 to 1 Tbs milk
1/2 tsp ground cinnamon
1/8 (generous) tsp ground nutmeg
1/8 teaspoon ginger
super, teeny, tiny pinch ground cloves (I think that's a technical measurement!!  ;)  ) 

To prepare cake: Preheat oven to 350°F.  Coat a 12-cup Bundt pan with cooking spray.

Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, spices and salt in a medium bowl.

Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.

Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours. 

Glaze: Combine confectioners' sugar and 1 tablespoon milk in a small bowl, whisking until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top.  Next, combine the Spiced Glaze ingredients and again, whisk until smooth.  Drizzle over the top of the cake and allow to set, about 1/2 hour.  Slice and serve.